It’s the end of the summer season, but we still have beautiful local vegetables readily available to make this refreshing cold soup.
Directions
Score the tomatoes, and squeeze out seeds. Place all ingredients, except for green onion, in food processor and puree. Add salt to taste, and garnish with chopped green onion.
For a chunkier soup, reserve half of the vegetables. Dice or cube the remaining half and add to base after it has been pureed.
Serves 6.
