Don't feel like heating up the kitchen tonight? Haul out the food processor and dinner is esy and delicious!
Group 1:
1 fennel bulb (use the whole bulb and discard the top and stem)
4 celery stalks
1 bunch scallions (use green + tender green)
1 medium sweet onion
3 small cloves garlic
3 red bell peppers
Group 2:
2 large tomatoes, diced or one 14½-oz can diced tomatoes
¼ cup olive oil
1 Tbl sea salt
4 cups tomato juice (32 oz) or use a V-8 juice for more tangy taste
fresh juice from 3 lemons (about 1/3 cup)
In a food processor, pulse all the ingredients in Group 1 until minced. Put into large bowl/pot and stir ingredients from Group 2 until combined. Chill in fridge for one hour, but longer is great. The more this soup sits, the tastier it is! Makes 8-12 servings, though it’s so good they won’t last long. =)
From the healthy kitchen of Jean Ledger.