NOTE: This is a wonderful summertime cold soup that reminds me of a chopped up Italian
salad. My aunt Irene Campise would combine tomatoes, cucumbers, onion, vinegar and oil, then dip hard Italian bread into the soup. It was so good!
Ingredients:
- 2 large red bell peppers
- 1 large cucumber, ends trimmed and seeds removed
- 4 Roma tomatoes, or 2 medium beef steak tomatoes, cored and skins removed
- 1 medium red onion
- 1 tender celery stalk with leaves
- 3 cloves garlic, chopped fine
- 3 cups tomato juice
- 1/4 cup apple cider vinegar
- 14 cup extra virgin olive oil
- 12 teaspoon coarse sea salt
- 1/2 teaspoon ground black pepper
- 1/8 teaspoon crushed red pepper flakes
- Pepperoncinis, optional
- 1 loaf crusty Italian bread
Cuisine: Italian
Yield: 3 Cups
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(No Ratings Yet)Loading...Instructions:
- Core peppers and remove seeds. Chop the red bell peppers into chunks and place into a food processor and process 4 to 5 seconds, leaving the peppers finely chopped. Place the chopped peppers with its juice into a large clear bowl. Peel the cucumber and place in chopper, pulsing until the cucumber is finely chopped. Follow the same with the tomatoes, onion and celery, processing one vegetable at a time, leaving the vegetables coarsely chopped. Add the finely chopped garlic and toss with the vegetables.
- Add the tomato juice, vinegar, olive oil, salt, pepper and crushed red pepper flakes. Toss the soup well and place in the refrigerator to chill for a few minutes if desired, or serve immediately. Break the bread into chunks, and toast in the oven for 5 to 6 minutes. Serve with the soup. Garnish with pepperoncinis if desired. Serves 4 to 6.
- NOTE: Tomato juice can be made by adding 3 large garden tomatoes , cored and skins removed. Run the tomatoes through a strainer to make 3 cups.