If soup were salad, this would be it! Add tomatoes and tomato juice for a chilled soup and glorious summer celebration supper. Frontier soups always know how to make an impressive meal.

Serves: 5
Preparation Time: 10 minutes
Cooking Time: 20 minutes

Ingredients:
Peppers, celery, onions, shallots, garlic, cayenne and herbs; Gluten-free.

Additions:
2 tablespoons olive oil
2 28-ounce cans Italian-style tomatoes, (or 6 ripe, fresh tomatoes, peeled, seeded and chopped)
1/4 cup good quality olive oil
1/4 cup balsamic or other vinegar
freshly ground pepper
4 cups tomato juice
1 cucumber, peeled, seeded and chopped
juice of 1 lime
1 avocado, peeled and diced

Cooking Directions:
Stir vegetables into oil over low heat in a 3 or 4 quart, non-aluminum pot. Chop tomatoes in the can with a knife or in a food processor and add to vegetable mixture. Cover and simmer for 30 minutes.

Add remaining ingredients and refrigerate. As with most soups allowing the favors to mingle overnight enhances the taste and texture. Just before serving add avocado.

Inventive Soup Varations:
This soup is glorious as is, but using ripe, fresh tomatoes in season makes a special summer celebration supper. Leftover soup can be reheated and simmered down to a thicker consistency to make a tasty marinara sauce. Delicious on grilled swordfish or pasta.