• 6servings

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Nutrition Info . . .

VitaminsA, B3, B9, C
MineralsNatrium, Phosphorus

Ingredients Jump to Instructions ↓

  1. The Base: 2 cups coarsely chopped ripe tomatoes

  2. 2/3 large cucumber, peeled and cut into chunks

  3. 2/3 large green or red bell pepper, cut into chunks

  4. 2 scallions (green onions), green parts only, cut into several pieces

  5. Handful of parsley sprigs

  6. 1 to 2 tablespoons chopped fresh dill

  7. To Finish the Soup: 3 cups salt-free tomato juice, or as needed

  8. 1/3 large cucumber, peeled and finely diced

  9. 1/3 large green or red bell pepper, finely diced

  10. 2 ripe tomatoes, finely diced

  11. 1 large carrot, peeled and finely diced

  12. 1/2 to 1 lemon, to taste

  13. 2 teaspoons chili powder, or to taste

  14. Dried hot red pepper flakes or hot sauce to taste, optional

  15. Salt and freshly ground pepper to taste

Instructions Jump to Ingredients ↑

  1. Place all the ingredients for the base in a food processor. Puree until fairly smooth. Transfer the puree to a serving container. Stir in enough tomato juice to give the soup a slightly thick consistency.

  2. Stir in the remaining ingredients, using red pepper flakes if you’d like a spicier soup. Cover and refrigerate for at least an hour before serving.


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