When it's hot outside, do you really feel like cooking something in the oven?? This soup you eat cold. The first time I made this soup, I kept thinking it needed to be hot, because that was the only way I had ever eaten soup! This is basically cold vegetable soup that is chilled in the fridge for at least one hour.
Cathy has been "retired" from the paid workforce since 1996 to raise her family which includes one husband, one third grader, one teen and one stepson. She has been cooking and baking for as far back as she can remember for her family and friends in "Cathy's Kitchen." She is excited to be able to share her recipes as well as her cooking and baking hints with other home cooks. Please feel free to comment or ask a question about her recipes or about cooking and baking in general.
Ingredients:
Two 28-ounce cans stewed and sliced tomatoes, undrained
One cucumber, peeled and chopped (remove seeds)
One medium onion, peeled and chopped
One green, red or yellow bell pepper, chopped (remove seeds and membrane)
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon oregano
1 teaspoon basil
In large bowl combine all ingredients together until mixed well with large spoon. Into blender or food processor put three cups of the mixture at a time and grind until desired consistency. I like a thicker soup, so I did it about 20 seconds on the "grind" setting on our blender. After mixture is blended pour into large bowl, cover and refrigerate at least one hour. Serves 4-6.
To read more from Cathy, visit onthemenutodayatcathyskitchen.blogspot.com/
