Difficulty: Easy
Instructions
Things You'll Need:
- 1 stalk celery
- 4 ripe tomatoes
- 1 red onion
- 1 cucumber
- 1 green pepper
- 2 red bell peppers
- 3 garlic cloves
- 3 c. tomato juice
- 1/8 c. olive oil
- 1/3 c. white wine vinegar
- Salt and pepper
- Fresh basil leaves
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Step 1
Chop the vegetables. Chop the celery, tomatoes, red onion, green pepper, cucumber, red bell pepper and garlic into a 1/4-inch dice. Or, using a food processor, pulse the vegetables until they are coarsely chopped, but not pureed.
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Step 2
Add the other ingredients. Add the tomato juice, olive oil and vinegar to the vegetable mixture. Stir well.
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Step 3
Chill well. Chill the soup for at least six hours before serving. The flavor improves the longer the soup chills. Try to leave it in the refrigerator overnight, if possible.
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Step 4
Garnish and serve. Shortly before serving, ladle the soup into bowls or glasses and garnish with julienned basil leaves. This recipe will serve four to six.
