Summer Chowder

Summer Chowder

For a hot summer evening meal, this cold vegetable soup is easy, using the summer harvest, and just spicy enough to be interesting.  Add a toasted baguette and you have a full and satisfying meal.

4 cups diced tomatoes (canned diced tomatoes can be used also)

2 cups tomato juice

15 ounces can black beans, rinsed, drained

1 cup chopped cucumber

1 cup chopped red bell pepper

 ½ cup chopped red onion

2 tablespoons Balsamic vinegar

1 teaspoon sugar

½ teaspoon cumin

Salt and pepper to taste

 In a large mixing bowl, combine all ingredients and refrigerate for 4 hours. Serves 6.