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Nanny Robin's Kitchen

Nanny Robin's Summer Soup Served Cold

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I came up with this recipe several years ago.  It's served cold, straight out of the fridge, and is not cooked.  It's great on a hot summer day.  After chilling for 24 hours, the flavors merge, giving it a wonderful taste.  I cut the vegetables in really small pieces. During the 24 hours of chilling time, I shake the jar around a few times to help the flavors merge.

Nanny Robin's Summer Soup Served Cold
1 can stewed tomatoes
1 cup minced celery
1 cup minced onion
1 cup minced green pepper
1 cup minced carrots
1 cup finely chopped cucumber
1 to 2 46-ounce cans tomato juice
Salt and pepper to taste
  • Mix all vegetables in a gallon jar.
  • Pour enough tomato juice over vegetables to make it as soupy as you like.
  • Add salt and pepper.
  • Mix well.
  • Chill 24 hours to allow flavors to merge.
  • Serve cold with hot cornbread or crackers, or it's delicious served alone.
  • Store in a covered gallon jar in the fridge.

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