Published on July 26th, 2017 | by Living Plate Nutrition



Recipes courtisey of Living Plate. Visit at See ad on page 35.

  • 2 hothouse cucumbers, seeded and chopped but not peeled
  • 3 red peppers, cored, seeded and chopped
  • 8 tomatoes, mixed heirloom, chopped
  • 1 small red onion, chopped
  • 6 garlic cloves, minced or pushed through garlic press
  • 6 cup quality tomato juice
  • ½ cup sherry vinegar
  • ½ cup quality extra virgin olive oil
  • sea salt to taste


Roughly chop cucumbers, peppers, tomatoes, onion, and garlic.


  1. Run each vegetable through food processor until finely chopped but not pureed. After each vegetable is processed, place in a large bowl and mix in balance of ingredients.
  2. Chill for at least 4 hours or overnight. Puree ½ of the soup and add back to bowl. Ladle into bowls and finish with some fresh herbs before serving.

Note: Fresh tomatoes can be used in place of tomato juice. Place about 6 tomatoes in blender and process until smooth. Pass through a sieve or cheesecloth to remove seeds and skins.

About the Author

Emily DaCosta, Nutrition Intern and Jeanne Petrucci, MS, RDN Living Plate Nutrition Education and Counseling Center, Far Hills

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