This may surprise you, and by may I mean it will; but I think growing food in gardens is pretty cool. It’s pretty much foreign to me, but it really is something interesting to witness, and when I do I think #NatureIsAwesome. And soon I may grow like, an apple or head of lettuce or something similar, as I’ve heard the options are almost limitless… Much like the deliciousness of this week’s recipe!

6 ripe plum tomatoes, chopped

1 medium red onion, chopped

1 medium cucumber, peeled, seeded, and chopped

1 medium red bell pepper, chopped

4 green onions, minced

1 garlic clove, minced

1 celery rib, minced

3 tablespoons sherry vinegar

2 tablespoons olive oil

1 teaspoon sugar

Salt

Tabasco sauce

2 cups blended vegetable juice

1⁄4 cup chopped fresh parsley

1⁄4 cup sliced pitted kalamata olives

So first, you’re gonna want to start with a blender or food processor, combining all but 1⁄4 cup each of the tomatoes, onion, cucumber, and bell pepper. Add half of the green onions and all of the garlic and celery and process until smooth. Add the vinegar, oil, and sugar and season with salt and Tabasco to taste. Process until well blended. Transfer the soup to a large nonmetallic bowl and stir in the vegetable juice. Cover and refrigerate until chilled, at least 3 hours.

When ready to serve, add the remaining tomatoes, onion, cucumber, bell pepper, and green onions. Ladle the soup into bowls, garnish with parsley and black olives, and serve… Makes 4 servings.