Cold Tomato Summer Vegetable Soup

Course Soups and Stews

Ingredients in this Recipe

1 1/2 cups vegetable broth
1 cucumber, peeled, seeded, chopped fine
1 red bell pepper, chopped fine
1 Tbsp fresh dill, chopped
1 teaspoon chopped fresh oregano (or pinch of dry)
1 teaspoon Worcestershire sauce
1 2 teaspoons salt
1/2 medium sweet onion, chopped fine
1/2 teaspoon freshly ground black pepper
1/4 cup sherry vinegar
2 cloves garlic, minced
2 stalks celery, chopped fine
2 Tbsp olive oil
2 teaspoons sugar
2 zucchini, chopped fine
3 cups tomato juice (in addition to the juice made when you squeezed the tomatoes above)
6 fresh, ripe tomatoes, seeds removed (cut tomatoes in half, squeeze out seeds into a sieve over a bowl to catch the juice, use the juice, discard the seeds), chopped
Hot sauce if needed

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