Cold Tomato Summer Vegetable Soup

Cold tomato vegetable soup, made with fresh, uncooked tomatoes, zucchini, cucumber, red bell pepper, celery, sweet onion, and garlic. Perfect for a hot summer day.

Ready in:

  • Prep time: 20 minutes
  • Yield: Serves 8

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.

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

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

Method

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.

Author: gen_gen