Summer Salad Soup

The recipe below is from the 1979 issue of the Minneapolis/St. Paul Magazine (September, 1979).  The article was about the much loved and enduring (at the time) food editor for the Star/Tribune...and this recipe was one of her favorites.  It is now one of my favorite summer recipes...especially when the heirloom tomatoes are reasonably priced.  In her words:

"Often we serve this chilled salad soup as a first course for company.  It may surprise you, considering all the raw vegetables in it, that the "gazpacho" will keep three or fours days in the refrigerator.  And equally amazing, in my opinion, is my son's preference for this soup over milk toast or chicken soup when he is ill."

1 small clove garlic, minced
1 tbsp. sugar
1 1/2 tsp. salt
1 46-oz can tomato juice
1/4 cup salad oil (I used extra light olive oil)
2 tbsp. lemon juice
1 tsp. Worcestershire sauce
3 tomatoes, finely diced
1 cucumber, peeled and diced
1 green pepper, finely diced
1 cup shredded carrots
1 cup thinly sliced celery
1/4 cup thinly sliced green onion

Combine garlic with sugar, salt, tomato juice, oil, lemon juice and Worcestershire sauce in large bowl of electric mixer.  Mix until blended.  Add vegetables, cover and store in refrigerator.  Serve in chilled dishes.  Makes about 10 servings.

See the recipe above. I do not make it in the "large bowl" of the mixer but rather in a container I can seal tightly (it lasts longer this way).

In this picture the recipe is completed and now ready to go into the fridge for a couple of hours so the flavors can meld together.