We’ve been making this recipe for many years but just rediscovered it during a hot summer. This comes from the Moosewood Cookbook – a resource if you don’t know, you should check out. Use a hand mixer to blend it to your desires texture – some like it smooth and some like it chunky – and adjust the various flavor levers to adjust its spice (chili powder, lemon, lime, vinegar, honey…). Cooling this for several hours is essential to get its full effect. It not only makes then soup even more refreshing on a hot day, it also allows all of the flavors to blend together.
For this you’ll need: 32 oz of tomato juice, x3 tomatoes (roughly chopped), 1 onion (roughly chopped), 1/2 green pepper (seeded and roughly chopped), 1 tsp honey, 1 medium cucumber (chopped), 1 clove garlic (crushed, peeled and chopped), 2 scallions (chopped), 1/4 cup lemon juice, 1/4 cup lime juice, 1/4 cup wine vinegar, 1 Tbsp fresh tarragon (stems removed, chopped), 1 Tbsp fresh basil (stems removed, chopped), 1 tsp ground cumin, 1/4 cup fresh parsley (chopped), 1 tsp chili powder or tabasco, 2 Tbsp olive oil, salt and pepper (to taste).
Combine all ingredients in a large bowl and stir together with a wooden spoon until well combined. Use a hand mixer to blend everything into a chunky mixture. Adjust the lemon/lime/vinegar levels to increase the tartness; the chili powder and pepper increase the heat; the honey to increase the sweetness – as you see fit.
Cover the bowl and place it into a fridge to chill for 2 hours. Serve cold.