Cold Tomato Summer Vegetable Soup Recipe

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 Tbsp 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 Tbsp 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.