This is a fantastic summer soup because you eat this cold. It is nutritious and great tasting as well. When I was a kid this is one of the foods that we ate as we sailed on my father's sailboat. The great thing about this soup is that you make it and can easily eat it anytime you choose.

When you plan your outdoor activities, a good thing to do with this soup is to put it into 16 oz. water bottles. That way you pop them into a cooler and cover with ice and you have a nutritious refreshing meal in a snap.

Now when I make soup, I usually make a lot of it because you can freeze any that you don't plan on using. That way you have meals already prepared and ready to eat, what could be easier than that? So here we go.

Ingredients:

1 - Green bell pepper
1 - Red bell pepper
1 - Cucumber
3 - Sticks of celery
1 - White or Bermuda onion
1 - Fresh red chili or jalapeño (for spicy)
3 - Cups ripe plum tomatoes
1 - 46 oz can of V-8 or Tomato juice
2 - tbsp. of red wine vinegar
3 - tbsp. of olive oil
Salt and pepper to taste

Preparation:

Take the red, green pepper, cucumber, onion and celery and roughly chop. Finely chop the chili or jalapeño and quarter the tomatoes. Now is where you vary this recipe by using a blender or food processor. You can puree all the ingredients together or blend lightly and keep the ingredients on the chunky side. That way it will have a lot of texture and give you something to chew on or you can puree the ingredients and drink it.

Personally, I prefer chunky as I like the texture of the vegetables. You can keep in refrigerator overnight and put in thermos and take camping, beach or even on a driving trip. That way you have a complete meal on the run, with no effort at all. Well I hoped you like this recipe as much as I do.

F. Allen Putt
July 17, 2008

Source: http://www.successfulcookingfroma-z.com

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