Like my last post this recipe was one I printed out and found on my desk while cleaning my office recently (my office, by the way, has already returned to a state of utter chaos). I probably intended to make this cold soup one of the especially warm days we've been experiencing this fall, but when I finally got around to it last night the temperatures had dropped into the 40s. It was still tasty, and filling, especially with some good bread.
I started with about half a dozen medium tomatoes from a few different gardens (all local and organic). The tomatoes were cut and then placed in a blender and pureed. They were moved into a bowl so that one cucumber, 1/2 a medium onion, and two small garlic cloves could take thier turn in the blender. Once everything was in the bowl in a chunky-liquid state I added 2 cups of commercial tomato juice, a dash of red wine vinegar, and a pinch of garlic salt and mixed well. Finally I whisked in about 1/2 a cup of plain yogurt and chilled for a few hours before serving. This had a pleasant sweetness to it. James especially liked it more than he expected to.