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Chilled Summer Vegetable Soup
By Chefs Mark Peel and Nancy Silverton

Chilled Summer Vegetable Soup


1/4 cup Olive Oil
1/2 Organic Yellow Onion coarsely chopped
1 Organic Bell Pepper (red) seeded and cut into
1/2 inch dice
1/4 teaspoon Crushed Red Pepper
4 cloves Organic Garlic (large) minced
1 sprig Italian Parsley or Flat - Leaf
2 stalks Organic Celery chopped
2 Organic Carrots peeled and chopped
2 medium Organic Zucchini cut into 1/2 inch pieces
3 sprigs Oregano rubbed between hands
10 Organic Roma Tomatoes seeded and chopped
14 ounces Organic Roma Tomatoes with liquid
1 teaspoon Coarse Salt
2 tablespoons Olive Oil
1/2 Organic Yellow Onion finely chopped
1/2 Organic Bell Pepper (red) seeded and finely chopped
2 small Organic Carrots peeled and finely chopped
1/2 pound Organic Green Beans strings and ends removed finely chopped
1 1/2 cup Organic Zucchini diced
4 Organic Roma Tomatoes
Coarse Salt
3/4 pound Organic Spinach (fresh) washed and stems removed
2 tablespoons Olive Oil
3 cups Water
1/4 teaspoon Coarsely Ground Black Pepper
1/4 teaspoon Cayenne Pepper
4 teaspoons Extra Virgin Olive Oil


For the puree, in a large skillet heat 1/4 cup of the olive oil over medium heat.

Add the onion, bell pepper, crushed pepper, garlic, parsley, celery, carrots, zucchini and oregano.

Cover and cook over low heat for 1 hour, stirring occasionally.

Add the fresh and canned tomatoes and stir.

Transfer the vegetables to batches into a food processor and puree.

Place a strainer over a soup pot and pour in any liquid left in the skillet and half of the pureed vegetables.

Press the puree through the strainer into the pot. Repeat with the remaining puree, scraping the bottom of the strainer often.

Discard the solids remaining in the strainer. Place the soup pot over low heat.

To cook the soup vegetables, in the same skillet heat 2 tablespoons of olive oil and cook over medium heat.

Add the onion, bell pepper, carrots, green beans and zucchini. Sauté for 10 minutes, then add the tomatoes and salt to taste.

When the vegetables are crisp-tender, remove them from the skillet and add to the liquid in the soup pot.

Cook over low heat for 30 minutes to blend the flavors.

Remove from the heat, cool to room temperature, and refrigerate, covered, overnight.

Shortly before serving, cut the spinach into 1/2 inch wide ribbons and sauté in 2 tablespoons olive oil just until wilted.

Let cool. Stir the spinach, 3 cups of water, black pepper, salt and cayenne into the soup.

Float 1/2 teaspoon extra-virgin olive oil on top of each serving.