Ingredients
- 14- to 16-ounce can diced or stewed tomatoes, undrained
- 2/3 large cucumber,peeled and cut into chunks
- 2/3 large green or red bell pepper, cut into chunks
- 2 bunches scallions, cut into several pieces
- Handful of parsley sprigs
- 1 tablespoon chopped fresh dill or 1 teaspoon dried dill
To finish the soup:
· 3 cups tomato juice, or as needed
· 1/3 large cucumber, peeled and finely diced
· 1/3 large green or red bell pepper, finely diced
· 2 fresh plum tomatoes, finely diced
· 1 large carrot, peeled and finely diced
· 1 medium celery stalk, finely diced
· Juice of 1/2 to 1 lemon, to taste
· 2 teaspoons chili powder, or to taste
· Salt and freshly ground pepper to taste
Preparation
Place all the ingredients for the soup base in a food processor or blender. Puree until fairly smooth. Transfer the puree to a serving container.
Stir in enough tomato juice to give the soup a slightly thick consistency. Add the remaining ingredients. Stir together, then cover and refrigerate for at least an hour before serving.
