When it gets hot in summer I usually start to crave this wonderful cold tomato soup. As the fresh garden vegetables and herbs come to market, it’s possible to gather this fresh assortment of ingredients to go in the tomato juice. I make homemade croutons cooked in butter to bring that buttery element to the fresh soup. In this recipe I utilize one of the specialty butters from Butter Craft Provisions, to also bring some spicy jalapeño flavor to go along with the butter. This soup can be made ahead and served the next day, and makes for excellent leftovers. I sometimes serve it for lunch with grilled cheese. It is also a great appetizer course for a more elaborate meal or a nice combination with grilled protein of your choice.
46 oz. tomato juice
2 cloves of garlic crushed
1 chopped sweet red pepper
1 chopped fresh cucumber (seeded)
2 chopped scallions
2T chopped fresh dill (or 1 T dried if fresh not available)
½ cup plain yogurt
½ cup sour cream
Chopped chives for garnish
Croutons for garnish
Pour tomato juice into a bowl. Add garlic, sweet pepper, cucumber, 2 chopped scallions, honey, dill, yogurt, and sour cream. Chill for 2 hours. Serve in a bowl garnished with fresh chive and croutons.