Cold Tomato Summer Vegetable Soup Recipe

Name: Cold Tomato Summer Vegetable Soup
Prep time: 20 min
Total time: 20 min
Yield: 8
Ingredients: 6 fresh, ripe tomatoes, seeds removed (cut tomatoes in half, squeeze out seeds into a sieve over a bowl to catch the juice, use the juice, discard the seeds), chopped; 1 cucumber, peeled, seeded, chopped fine; 1 red bell pepper, chopped fine; 2 stalks celery, chopped fine; 1 tablespoon fresh dill, chopped; 2 cloves garlic, minced; 2 teaspoons sugar; 2 zucchini, chopped fine; 1/2 medium sweet onion, chopped fine; 1-2 teaspoons salt; 1/2 teaspoon freshly ground black pepper; 3 cups tomato juice (in addition to the juice made when you squeezed the tomatoes above); 1 teaspoon Worcestershire sauce; 2 tablespoons extra virgin olive oil; 1/4 cup sherry vinegar; 1 teaspoon chopped fresh oregano (or pinch of dry); 1 1/2 cups vegetable broth; Hot sauce if needed

My father made this cold tomato and zucchini soup the other day.

"Don't call it gazpacho."
"Why not? It looks like gazpacho, but with some zucchini."
"It's my soup. I made it up. It's not gazpacho. Don't call it gazpacho."
"Okay dad, whatever you say."

So instead, my brother Eddie has named it "The Farmer's Market in a Soup".

Given that dad brought home every ingredient except the seasonings and broth from our local farmers market, the name makes sense.

It is a wonderfully cool, fresh soup for a hot summer day. Just don't call it gazpacho.

Cold Tomato Summer Vegetable Soup

Prep Time 20 mins

Total Time 20 mins

Servings 8 servings

Note, dad says to chop the zucchini finer than what is pictured in the photo.

6 fresh, ripe tomatoes, seeds removed (cut tomatoes in half, squeeze out seeds into a sieve over a bowl to catch the juice, use the juice, discard the seeds), chopped
1 cucumber, peeled, seeded, chopped fine
1 red bell pepper, chopped fine
2 stalks celery, chopped fine
1 tablespoon fresh dill, chopped
2 cloves garlic, minced
2 teaspoons sugar
2 medium zucchini, chopped fine
1/2 medium sweet onion, chopped fine
1-2 teaspoons salt
1/2 teaspoon freshly ground black pepper
3 cups tomato juice (in addition to the juice made when you squeezed the tomatoes above)
1 teaspoon Worcestershire sauce
2 tablespoons extra-virgin olive oil
1/4 cup sherry vinegar
1 teaspoon chopped fresh oregano (or pinch of dry)
1 1/2 cups vegetable broth
Hot sauce, as needed

Combine all ingredients in a large bowl. Use the additional tomato juice to thin the soup to desired consistency. Adjust seasonings to taste. Better the next day.

Cold Tomato Summer Vegetable Soup — Elise Bauer

Nutrition Facts (per serving)
88	Calories
2g	Fat
16g	Carbs
3g	Protein

Nutrition Facts
Servings: 8
Amount per serving
Calories	88
% Daily Value*
Total Fat 2g	3%
Saturated Fat 0g	2%
Cholesterol 0mg	0%
Sodium 911mg	40%
Total Carbohydrate 16g	6%
Dietary Fiber 3g	10%
Total Sugars 10g
Protein 3g
Vitamin C 110mg	551%
Calcium 51mg	4%
Iron 1mg	7%
Potassium 695mg	15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.