With summer produce abundant and readily available at area farmers' markets, this recipe takes full advantage of the bountiful healthy ingredients to be savored at this time of year.
It is so quick to make and can be served simply in a bowl as a light, healthy meal, or in decorative glasses as part of a brunch, dinner or happy hour buffet, or garnished with some chopped shrimp for a special appetizer. Let your imagination lead the way!
Leftover, it can be frozen in silicone ice cube trays (I use the large ones) to be used later as a soup or anywhere a chopped tomato base may be helpful, think salsa. If serving as a soup after freezing, puree lightly to bring the ingredients back together after thawing.
2 cups tomato juice, divided*
1 rib celery, cut in 1" pieces
1 medium cucumber, peeled, cut in half lengthwise, seeds removed, in 1" pieces
1 clove garlic, peeled, cut in 4 pieces
1/2 medium green bell pepper, cored, seeded, cut in 1" pieces
1 small jalapeno pepper, cut in half, seeds removed, cut into 1/4" pieces
4 scallions, cut in 1" pieces
2 medium tomatoes, each cut in 8 pieces
2 tblsp lemon juice
1/4 tsp black pepper
Place 1 cup tomato juice in blender. Add celery and next six ingredients.
Place cover on blender.
Turn blender on and pulse until coarsely chopped - about 4 times.
Blend until still slightly chunky, medium-finely chopped or to your desired consistency.
Add remaining tomato juice and lemon juice and pepper. Pulse or stir to combine.
Chill until ready to serve.**
* I use Muir Glen Organic Very Veggie Original Juice
** Some garnish suggestions include diced avocado, micro greens, a drizzle of olive oil, roasted sunflower seeds or even some chopped fresh shrimp for a special presentation
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