If you live most places in the country, you’re getting ready to switch out your summer clothes for something with longer sleeves and heavier fabrics. You’re this close to turning off your air conditioning, and are starting to anticipate crisp breezes and the joy of preparing warm, filling foods like hearty beef stews and baked butternut squash.
However. . . if you live anywhere near my house, you’re throwing virtual rocks at me right now for mentioning life that doesn’t revolve around dashing from one air-conditioned space to the next.
This recipe is for you, my friends! You, too, can eat soup in the month of September! You, too, can enjoy the satisfying sensation of slurping that last spoonful, of mopping up the last little bits of deliciousness with homemade bread.
You’re welcome. And I’m sorry for not posting this at the beginning of the summer. It’s been a staple in our house for months.
- 1 onion, diced
- 1 cucumber, diced
- 1/2 green bell pepper, diced
- 1 can tomato sauce – 8 oz., I think
- 1 can (tomato sauce size) water
- 1 can diced tomatoes & green chilis (I use mild Rotel – 10 oz., I think)
- 1/4 C olive oil
- 1/3 C apple cider vinegar
- 1/4 tsp. Tabasco sauce
- 1/2 tsp. salt
- 1/2 tsp. pepper
- Mix all the ingredients together.
- Chill* & enjoy!**
* This soup is best when really cold, so let it chill for at least an hour. The flavors are significantly more intense the longer it sits, as well – if it’s too mild for you right away, make it a day ahead.
**If you happen to have one of these furry little eating machines, make sure to lock them in their kennel before attempting to photograph your food. The open-faced sandwich featured above lost its appeal shortly after this was taken. She certainly looks pleased with herself, doesn’t she?
