Mom would make a batch of this soup, put it in pitchers in the fridge, and we'd all just cruise by a couple times a day and fill up a pint glass (the slurpable aspect makes it great for picnics and BBQs). This is a casual and easy version of gazpacho, though it dresses up well for dinner parties with some croutons and diced cucumber as garnish. The soup can be prepared a day in advance, and is best with at least a couple hours to let the flavors blend before serving. It's also monstrously healthy, as it's 100% vegetables, fat free and low sodium. Serves 8+ as a soup course.
Vegan
Prep time 15 minutes | Cooking time 0 minutes
Source: Janet Ray
3 28oz cans of tomatoes
2 green bell peppers
2 medium cucumbers, peeled and de-seeded
1 red onion
2-3 cloves garlic, minced
3 tablespoon red wine vinegar
Salt to taste (optional)
You'll need a blender and a really big bowl for mixing everything together.
Chop all the ingredients into ~1" chunks, with the exception of the garlic which needs to be pre-minced.
In the blender, puree batches of 1/2 can of tomatoes with 1/6 of the veggies and pour into the big bowl. Once all the bits are pureed, add the vinegar, stir well, and salt to taste.
Chill well before serving.
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