It was rainy and cold this past weekend, and in no way felt like summer. So I’m not exactly sure what inspired a cold summer soup. Regardless, it was delicious, especially the second day. Make this soup ahead of time and give it at least 4 hours in the fridge to chill and let the flavors blend.
3 large ripe tomatoes, cut into 1/4 inch cubes
2 roasted red peppers, cut into 1/4 inch cubes
1 cucumber, cut into 1/4 inch cubes
1/2 small red onion, minced
1 large or 2 small cloves garlic, minced
Juice of 1 lime
2 tablespoons red wine vinegar
1 tablespoon hot sauce
2 dashes worcestershire sauce
4 cups tomato juice (you can also use vegetable juice, and normally I look for a low sodium version, but instead I just dont add any additional salt to this recipe)
1/4 cup olive oil
10 leaves basil, minced
2 tablespoons fresh parsley, minced
Fresh ground pepper to taste
Combine the tomatoes, peppers, and cucumbers in a large bowl. Put half of the mixture in a blender or food processor with all the garlic and onions and enough tomato juice to cover the vegetables (about 2 cups). Blend until just combined and not quite pureed, return to the bowl and add the lime juice, red wine vinegar, worcestershire sauce, hot sauce, olive oil, basil, parsley, and pepper. Stir, cover, and refrigerate for 4 hours or overnight.