1 large cucumber, seeded but not peeled
1/2 red onion
1 red bell pepper
garlic cloves to taste- I used three big ones
1/4 cup white balsamic vinegar (b/c that’s what I had)
1/4 cup olive oil
a generous handful of basil and cilantro (50/50- because that’s the
chives- gotta have ’em 2T?? I did it to taste because that’s the flavor I wanted)
3 cups tomato juice
There was goat cheese in the fridge too, so I crumbled that on top. A good piece of bread is also useful just to make sure you get every drop!
Chop everything in small cubes and throw in a bowl. Blend or process in batches. Pour in another large bowl. Add salt and pepper to taste. Maybe a pepper or three? Substitute some zucchini for some of the cucumber (the cucumber adds a lot). Use V8 for a stronger, saltier soup. I adore yellow tomatoes, but ours aren’t ready yet… The longer you chill this the longer the flavors mix and meld. Either way it is a light, sweet (in the way that only good tomatoes can be), and refreshing treat on those days when even thinking about food makes you hot.
- A facebook comment
why in the world do you not just copy and paste that into your blog? there’s no law that says a blog post has to be more than 40 words.
My replyreally? This would count? You mean I don’t have to win a war with every post?And just for fun, here is a picture of one of my horses, Sophia. She loves the water, especially when it’s 98 degrees in the shade. She doesn’t care for gazpacho.