In our house, we eat a lot of fresh vegetables. We have raw, cut up veggies with our lunches and Friday Night Pizza and a Movie, and every version of cooked vegetables under the sun with our dinners. We love them, but sometimes raw veggies with lunches gets old. So on hot summer months, I get the itch to make this refreshing, cold soup made with a boat load of fresh veggies. My family gorges on it. One batch makes at least 2 meals for a family of four -- so good thing it keeps well.
I have to mention that we got this recipe from our dear friends the Bells. They moved to Alaska over a year ago and we miss them sorely. So this Summer, we would reminisce about our time with them over a big bowl of this tasty soup. I have a feeling that will continue as our seasonal tradition until they come home.
1 can of Campbell's Tomato Soup
1 32 ounce can of diced tomatoes (fire roasted tastes amazing in this recipe)
1-2 cans of black olives, strained with a 1/4 cup of the juice reserved
1 hot house cucumber, thinly sliced
3-4 fresh tomatoes, diced
2 avocados, diced
3-4 green onions, sliced (whites and greens)
1/2 cup chopped cilantro leaves
1 teaspoon minced garlic
4 tablespoons EVOO
2 Tablespoons red-wine vinegar
1 tablespoon garlic salt
additional salt and pepper to taste
Mix all of these ingredients in a large bowl, and add water until the soup is the proper consistency. More or less- you can't really screw this soup up. Add a few dashes of hot sauce if you like it spicy and pour your self a bowl. It's amazing! Some like to let it sit for a few hours in the fridge to let the flavors mingle, but I think it's fine fresh off the chopping block. Enjoy!