Ingredients
- Soup base (to be marinated):
- 3 large heirloom tomatoes
- 3 stalks celery
- 4 smalls to medium cucumbers
- 1 small fennel bulb
- 1 jalapeno pepper, seeded and chopped
- 5 cloves garlic, chopped
- cup chopped basil
- Juice of 2 lemons
- 4 teaspoons salt
- Soup broth:
- 1 cup strained tomatoes (store bought)
- 5 cups bottled tomato juice
- 2 tablespoons pick-a-pepper sauce
- 1 tablespoon Worcestershire sauce
- 1/2 cup olive oil
- Juice and zest from a lemon
- medium Fresh ground pepper (about 3 turns of the peppermill, grind)
- Garnish:
- 1 avocado, cubed
- 5 green onions, thinly sliced
- 10 basil leaves, chiffonnade
- 2 tablespoons olive oil
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