CHUNKY NO-COOK TOMATO SOUP

By snickadoodle

This is a soup to make when the weather is hot and steamy and local tomatoes have started to flourish. For best flavor , look for large juicy tomatoes. The skin, seeds and pulp all Are used, as they contribute to that fresh from the vine quality. Serve third summary soup with crusty artisan bread that's been slathered in garlic and oil or make the GARLIC PARMESAN PULL APART BISCUT BREAD - recipe is in this cookbook.

Ingredients

• 3 . Cups coarsely chopped tomatoes( about 1 1/2 lbs)
• 1 Red bell pepper, coarsely chopped
• 1 Medium zucchini, coarsely chopped
• 1 (11.5 oz) can tomato juice
• 1/2 cup cold water
• 2 Large clove garlic, minced
• 1 teaspoon kosher salt
• 1/4 teaspoon pepper
• 1 red onion
• 1/4 cup chopped basil
• 1/4 cup crumbled soft goat cheese, if desired

Preparation

Step 1

1. Pulse tomatoes in batches ,in food processor until chopped, making sure some chunk invests remains; pour in large bowl

2. Pulse bell pepper in processor until finely chopped; add to tomatoes. Pulse zucchini and onion until zucchini is chopped and onion is finely chopped; add to tomatoes. Stir I tomato juice, water, garlic, salt and pepper. Cover refrigerate 1 hour to allow flavors to blend.

3. Stir in basil right before serving. Garnish with goat cheese.