Cold Tomato Summer Vegetable Soup

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Nutrition per serving    (USDA % daily values)


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Ingredients for 8 servings

6 fresh, ripe tomatoes, seeds removed (cut tomatoes in half, squeeze out seeds into a sieve over a bowl to catch the juice, use the juice, discard the seeds), chopped

1 cucumber, peeled, seeded, chopped fine

1 red bell pepper, chopped fine

2 stalks celery, chopped fine

1 Tbsp fresh dill, chopped

2 cloves garlic, minced

2 teaspoons sugar

2 zucchini, chopped fine

1/2 medium sweet onion, chopped fine

1-2 teaspoons salt

1/2 teaspoon freshly ground black pepper

3 cups tomato juice (in addition to the juice made when you squeezed the tomatoes above)

1 teaspoon Worcestershire sauce

2 Tbsp olive oil

1/4 cup sherry vinegar

1 teaspoon chopped fresh oregano (or pinch of dry)

1 1/2 cups vegetable broth

Hot sauce if needed

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