SOUP

This recipe is adapted from Mollie Katzen’s The New Moosewood Cookbook. I have added a cup of chopped ripe cantaloupe, which adds a sweetness all its own to this summer cold soup.

• 4 cups tomato juice (I puree home canned tomatoes. If you use purchased canned tomatoes, make sure they are low sodium.)
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1 medium bell pepper, chopped
• 1 cup diced cantaloupe, optional

Puree in food processor, and set aside in a large bowl.

Add:

• 1 medium cucumber, peeled, seeded and finely diced.
• 
2 green onions, some tops, finely minced
• Juice of 1/2 lemon and 1 lime
• 
2 T wine vinegar
• 
2 T basil (fresh)
• 1/2 ts dried cumin
• 
1/4 cup chopped parsley
• 2 T olive oil, or a little more after you taste the final blend
• 
Salt and pepper to taste
• 1/4 ts cayenne pepper

Combine all ingredients, and refrigerate until very cold. Best if served within 12 hours.

Excellent with Pinot Blanc

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