Nanny Robin's Summer Soup Served Cold

Nanny Robin's Kitchen

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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

Ingredients:

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

Procedure:

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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