|A handful of farm fresh vegetables can be turned into a no-cook meal in minutes|
|A few pantry staples helps season this soup and let's nature's|
own flavor shine through.
|Season the soup with hot sauce, olive oil, and vinegar|
|Once done, refrigerate to chill the soup for at least one hour|
If you can't eat peaches or don't like them, omit them. I found the peaches added a sweet nuance that you don't expect. Plus it's a twist on a fruit soup.
|A Pint Jar of Soup to Share - your neighbors or friends|
will appreciate this garden exilir.
- 3 Fresh Ripe Peaches - washed, pitted and cut into chunks (yes, you can keep the skin on!)
- 2-3 Medium Yellow or Green Zucchini - washed and cut into large chunks
- 2 Bell or Italian or Cubanelle Peppers - washed, seeded, and cut into large chunks
- 2 Large Cucumbers - peeled, seeded, and cut int large chunks
- 4 Medium Carrots - washed, peeled, and cut into large chunks
- 4 Small/Medium Plum or Roma Tomatoes - washed, cored, seeded, and cut into quarters
- 1/2 Medium Red or White Onion - peeled and cut into large chunks
- 1/2 Cup Fresh Basil Leaves - washed and stems removed
- Juice and Zest of 2 Lemons
- 1 Tablespoon White Wine or Sherry Wine Vinegar
- 1 Tablespoon Celery Seed
- 1 Tablespoon Seasoning Blend such as Salt-Free Mrs. Dash (optional)
- 2 Tablespoons Extra Virgin Olive Oil
- Hot Sauce - to taste
- Salt and Freshly Ground Black Pepper - to taste
- Clean and prepare all the vegetables. Use a large blender or food processor. Work in batches and puree the vegetables a work bowl at a time so not to crowd the blender or food processor. As the mixture begins to liquefy, pour the contents into a large mixing bowl. Be careful to not over-process, you want to have some texture to the mixture, so that it's not completely smooth or liquefied.
- Once all the vegetables have been "whizzed", scape out the work bowl and put all the contents into a large mixing bowl. Season the soup with the zest and juice of the lemons, 1 tablespoon of vinegar, 1 tablespoon of celery seed, 1 tablespoon of seasoning blend (if using), and the olive oil.
- Taste, and then season with hot sauce, salt and pepper to taste. Remember, this soup will be served cold, so be generous with the seasonings as they will not be as noticeable once the mixture is chilled.
- Refrigerate at least one hour before serving, tasting and adjusting seasonings once more before serving. Makes about 2 quarts of soup. Will keep, covered and refrigerated for up to 5 days.
- To turn the soup in a sauce or vegetable soup base, cook the mixture over medium high heat. Bring to a boil, then cook for 30 minutes. Cool and refrigerate for up to 7 days, or freeze in a freezer safe container for up to 3 months.
I recommend serving this soup with grilled or toasted hearty bread brushed with olive oil and a few slices of fresh mozzarella or cheddar cheese to round out this no-cook meal. For vegan options, use avocado slices or vegan "ricotta" cheese on your toasted or grilled bread.