Cool off on a hot summer day with this stove-free soup recipe from The Stocked Kitchen: One Grocery List…Endless Recipes, by Sarah Kallio and Stacey Krastins.
3 medium tomatoes, diced, or one 15-ounce can diced tomatoes, undrained
One 15-ounce can tomato sauce
2 tablespoons diced shallot or 1/4 cup diced onion
1/2 English cucumber, diced
1/2 bell pepper, seeded and diced
2 stalks celery, chopped
2 tablespoons chopped fresh basil
1 clove garlic, minced
1 tablespoon balsamic vinegar
1 teaspoon Worcestershire sauce
2 tablespoons olive oil
1 teaspoon salt
1/4 teaspoon black pepper
1. Combine all the ingredients in a blender and pulse until blended to desired consistency.
2. Chill for 1 to 24 hours. Serve cold.