Prep: 15 minutes Chill: 2-4 hours
This is a not-so-spicy cold tomato soup that even my grandchildren enjoy. I usually have a batch of this in my refrigerator all summer for a refreshing snack or light meal. Since it is blended, it can just be poured into a cup or glass and enjoyed as a hearty drink. This will keep about a week in the refrigerator.
- 8 cups tomato juice
- 15 ounce can chopped tomatoes
- 1 1/2 cups cucumber
- 4 stalks celery
- 1 green pepper
- 1 bunch green onions
- 4 ounce can chopped green chilies
- 1/3 cup flat leaf parsley
- 1/2 cup fresh salsa
Prepare all the vegetables by cutting them into chunks. Pour some of the tomato juice into a blender jar and add a few of the vegetables, along with the tomatoes and chilies. Process until well blended. Pour into a large storage container. Repeat until all juice and vegetables have been used. Mix well in container, cover and chill until serving time.
Hints: For a heartier soup, add some finely chopped vegetables (such as cucumbers, tomatoes, onions, bell pepper or celery) or corn kernels and/or beans to the soup when serving. Either put these items in the bowl before adding the soup, or after the soup is in the bowl place a spoonful into the center of the bowl.