From The Folk School Cookbook: A Collection of Seasonal Favorites from John C. Campbell Folk School
Cool soups are an invigorating meal and a great drink of juice. Tomatoes around here are so bountiful that the whole place turns red for weeks.
This cold soup is ideal for warm summer days and nights when the bounty of ripe tomatoes is at its peak. This recipe is from the second Folk School cookbook, and is part salad, too.
No cooking required.
In the bowl of a food processor, pulse until pureed to desired consistency:
6 ripe tomatoes, peeled, cored, and cut into quarters
1 cucumber, peeled, seeded, and cut into quarters
2 tablespoons extra virgin olive oil
1 teaspoon salt
few drops of Tabasco
¼ cup onion, chopped
1 small green pepper, quartered
1½ cups tomato juice
2 tablespoons apple cider vinegar
¼ teaspoon black pepper
Serve well chilled.
Good garnished with Greek yogurt or sour cream.
Recipe from The Folk School Cookbook by Nanette Davidson; Photo by Keather Gougler
Cory Marie Podielski is a freelance graphic designer, photographer, and writer for the John C. Campbell Folk School. She has been writing for the Folk School Blog since 2012 and enjoys interviewing artists, musicians, and craftspeople. In her spare time, she enjoys playing the banjo, dancing, printmaking, playing in clay, and assisting in Folk School bread baking classes. podielski.com