 | | Directions |
- Combine in batches all vegetables along with the herbs in the food processor, pulsing 5 to 6 times for each batch, depending on how coarse you prefer the vegetables in the soup.
- Pour the processed vegetables and herbs into a large container or bowl and slowly add the tomato juice. Combine oil, vinegar, Worcestershire, salts, and pepper together and add to tomato mixture. Adjust seasonings to taste.
- Cover and refrigerate for 1-2 hours to allow flavors to blend.
- Garnish with crumbled feta cheese. Complete your meal with a loaf of crusty French bread.
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Prep Time: 45 minutes
Container: store in a large container or bowl
Servings: 8
Serving Size: 10 ounces
|  | | Ingredients | | - | | 6 cups ripe tomatoes, quartered (stems removed) |
| - | | 2 cups cucumber, peeled and cut in half |
| - | | 1 large, sweet onion, peeled and quartered |
| - | | 1 green pepper, seeded, and quartered |
| - | | 3 stalks of celery, ends trimmed and cut in thirds |
| - | | 2 yellow summer squash, peeled and cut in thirds |
| - | | 1 clove garlic, peeled and quartered |
| - | | 1/2 bunch fresh parsley (about 1/2 c of leaves) |
| - | | 1 tablespoon extra virgin olive oil |
| - | | 1 tablespoon balsamic vinegar |
| - | | 3/4 teaspoon Worcestershire sauce |
| - | | 1 1/2 teaspoons garlic salt |
| - | | 1 teaspoon salt |
| - | | 1/2 teaspoon black pepper |
| - | | 1/4 cup fresh basil, chopped |
| - | | 1/4 cup fresh chives, chopped |
| - | | 1 quart canned tomato juice or vegetable juice |
| - | | 1/2 cup feta cheese, or blue cheese, crumbled for garnish |
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