Summer is the perfect time to enjoy a refreshing chilled soup. Get some lycopene in your system and try this chilled tomato soup that is easy to make and store in the refrigerator for a delicious meal or snack anytime of the week.
Chilled Tomato Vegetable Soup
Prep and Cook Time: 30 minutes Serving Size: 6
Ingredients • 6 fresh, ripe tomatoes, seeds removed, chopped • 1 cucumber, peeled, seeded, finely chopped • 2 stalks celery, finely chopped • 2 cloves garlic, minced • 2 zucchini, chopped fine • 1/2 medium sweet onion, finely chopped • 3 cups tomato juice • 2-3 tablespoons extra virgin olive oil • 1/4 cup sherry vinegar • 1 teaspoon chopped fresh oregano • 1 1/2 cups vegetable broth • Salt and Pepper to taste • A pinch of chili flakes if you like a little spice
Directions
Heat olive oil in a large soup pot. Add garlic, zucchini, and onion. Sauté for 5 minutes and set aside. Add remaining ingredients to the pot and stir thoroughly. Transfer soup to a large bowl and chill for 2-3 hours. Enjoy with garnish of choice.
Simple Cucumber, Tomato and Onion Salad
Hit the Farmer’s Market and pick out some fresh cucumber, tomatoes and onions for this light and refreshing salad.
-Serving Size: 4 -Prep/Cooking Time: 20 minutes
Ingredients • 4 cups Cherry or Grape Tomatoes halved • 2 Cucumbers, cubed • 1 large Red Onion sliced • ¼ cup Cubed Mozarella Cheese • 2 tbs Olive Oil • Salt and Pepper to Taste
Directions:
1. Combine veggies and cheese in a large bowl. Toss the mix with olive oil, salt and pepper. Refrigerate for at least an hour before serving. Serve chilled.
