- 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.
|Prep Time: 45 minutes|
Container: store in a large container or bowl
Serving Size: 10 ounces
|-||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|