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(recipe, Katie Hickey)


This is one of my favorite summer dishes. Adapted from Simply Recipes.


  1. 5 to 6 ripe tomatoes, peeled and broken up
  2. 2 cloves garlic, minced
  3. ½ red onion, chopped
  4. 1 cucumber, peeled, seeded and chopped
  5. 1 sweet red bell pepper, seeded and chopped
  6. 2 stalks celery, chopped
  7. 1 zucchini, chopped
  8. ¼ cup sherry vinegar
  9. 2 Tbsp. olive oil (or none, really)
  10. 2 Tbsp. lemon juice
  11. 2 tsp. sugar
  12. 1 tsp. Worchestershire sauce
  13. Fresh chopped parsely
  14. 4 cups tomato juice (or enough to fill up the container)
  15. salt and pepper, to taste


  1. Combine all ingredients up through the Worchestershire sauce in a food processor and pulse to blend until at a good consistency. Place in large, non-metal, non-reactive container. Add tomato juice, parsely, salt and pepper to taste. Adjust vinegar and other seasonings as needed. Refrigerate overnight, allowing flavors to blend.