Ingredients
- 6 ripe tomatoes, peeled and chopped – (Warning: Various colored tomatoes can be delicious, but may make your soup rather unappetizingly brown if you aren’t careful…)
- 1 onion, finely chopped
- 1 cucumber, peeled, seeded and chopped
- 1 green or red bell pepper, seeded and chopped
- 2 celery stalks, chopped
- 1 clove garlic, minced
- ¼ cup red wine vinegar
- ¼ cup olive oil
- 2 tablespoons freshly squeezed lemon juice
- 2 teaspoons sugar
- Salt and freshly ground pepper to taste
- Siracha to taste
- 4 cups tomato juice (increase or lessen depending on how thick you want the soup)
Instructions
- Combine all ingredients
- Blend to desired consistency
- Place in a non-metal, non-reactive storage container and cover tightly
If desired, refrigerate overnight and allow flavors to blend or just eat right away!
This recipe was provided by Shannon Brescher Shea,
author of the book Growing Up Sustainable Together. Shannon’s book is all about having children learn more about sustainability. The second chapter of her book focuses specifically on teaching kids how to garden. She also runs a blog called We’ll Eat You Up, We Love You So, which focuses on topics of kids and family, outdoor living, positive parenting, and social justice. Shannon additionally has had articles published in the Washington Post, Romper, and Sierra Magazine.