Flavors meld as this soup sits, and it tastes even better the second day.
Check out this page for more delicious summer recipe ideas using seasonal fruits and vegetables.
Ingredients
3 tablespoons oil
3 onions, peeled and sliced
3 to 4 green or red bell peppers, cored and chopped
2 stalks celery, diced
1-1/2 pounds tomatoes, peeled and chopped, or 3 cups (28-ounce can), drained
Salt and pepper, to taste
7 cups boiling water
zest and juice of 1 lemon
Yogurt
Instructions
In a soup pot over medium heat, warm oil. Add onions and cook until soft. Add green peppers, celery, tomatoes, and salt and pepper. Reduce heat to medium-low and cook for 30 minutes. Add boiling water and increase heat. Cook for 5 minutes. Add lemon zest and juice. Remove pot from heat and cool slightly. Press through a food mill and serve individual portions topped with yogurt.
Soup can be served warm or cold.
