A simple, chilled soup for summer.
1 English cucumber, roughly chopped
2 celery stalks (I like to use celery hearts), roughly chopped
1 red bell pepper, roughly chopped
1/2 red onion, chopped
2 C. diced tomato (about 1 large tomato or 4–5 plum tomatoes)
4–6 C. tomato juice (depends on how thick you want it)*
3 cloves garlic, minced
1/4 C. parsley or cilantro, chopped
1/3 C. olive oil
1/4 C. red or white wine vinegar
1 tsp. green tobacco sauce
1 tsp. sugar
1 tsp. salt
1/2 tsp. pepper
Add cucumber, celery, red bell pepper, onion, garlic, and tomatoes to food processor (or chop to desired consistency if not using food processor). Add vegetables to a large large bowl. Add remaining ingredients and set in refrigerator to chill and let the flavors combine.
Taste soup and adjust seasonings to taste.
Serve with crusty bread.
*If you have ripe, juicy tomatoes, use more tomatoes to replace tomato juice, if desired.
If you want a pureed soup, add all the ingredients in the food processor and blend to desired consistency.