Bring the Heat Chilled Summer Soup

• 1 large zucchini, chopped
• 2 celery ribs, 1/4 inch slices
• 1 medium red onion, diced
• 2 bell peppers, diced (I used a mix of green, red, yellow and orange( 1/2 each)
• 2 -3 garlic cloves, minced
• 29 ounces canned diced tomatoes
• 1 tablespoon olive oil
• 1 teaspoon mrs dash's extra spicy seasoning mix
• 1 teaspoon mrs dash's italian medley seasoning
• 12 teaspoon johnny's seasoning salt
• 12-34 cup water

1. In stockpot at medium high heat, combine all vegetables and drizzle with oil.
2. As vegetables being to warm, sprinkle with seasonings and stir to combine.
3. Bring to simmer, adding as much water as seems appropriate to keep vegetables from sticking (mixture should NOT be soup-y).
4. Let simmer for ~10 minutes.
5. Remove from heat and let mixture cool somewhat.
6. Process in small batches in food processor or blender to desired consistency-- I left mine a bit chunky since I liked seeing all the colors.
7. Let cool to room temperature to serve, or chill for 90+minutes.
8. Stir before serving.
9. Enjoy!
10. Note: Cooking time includes the chilling time; actual cooking time is under 30 minutes.

zucchini, celery, red onion, bell peppers, garlic, tomatoes, olive oil, s italian, salt, water

Taken from www.food.com/recipe/bring-the-heat-chilled-summer-soup-502463 (may not work)