When gardens are overflowing with the bounty of summer, quickly whip up this refreshing, cold soup for lunch or as a starter at suppertime on a hot night.
Gardeners are so generous and willing to share that, if you’re lucky like we were, you’ll probably only have to shop for a couple of the items.
The recipe is from the out-of-print Keepsake Quilting™ Cookbook published as a charitable fund-raiser in 2001.
1/2 summer squash
1/4 teaspoon minced onion
1/4 teaspoon minced garlic
|1/2 cup thick and chunky salsa
3 T. balsamic vinaigrette dressing
1 (48-ounce) can vegetable juice cocktail
Coursely ground black pepper to taste
Seed and chop the tomatoes and place in a large bowl or pitcher. Peel and chop the zucchini and summer squash and add to the tomatoes. Add the onion, garlic, salsa, vinaigrette dressing and vegetable juice cocktail. Add the pepper and mix well. Refrigerate, covered, for several hours. Pour into soup cups and garnish with parsley or basil sprigs. Serve with the croutons.
Note: For a little more punch, you might wish to change the original recipe above to 1/4 cup minced onion, and 1 medium garlic clove, minced.
Yield: 6 servings