This raw, cold, blender soup is perfect for summertime when you don't want to heat up the kitchen, not to mention when those tomatoes are starting to stockpile... We know the color of this soup in the picture may not be the most appealing, but remember that green and red make brown, not gross.


serves 4
1 large onion, chopped
1 green pepper, seeded & chopped
2 cloves of garlic, chopped
1 cucumber, peeled, seeded & chopped
8 medium tomatoes, peeled & chopped
1 T. chopped fresh parsley, cilantro or mint
8 almonds, crushed
or 3 T. bread crumbs soaked in 1 T. wine vinegar and 1 T. olive oil
up to 2 cups water
salt and pepper to taste

For garnish: finely dice raw onion, cucumber, and green pepper and serve in small bowls
Combine all ingredients except water in a blender or processor until you have a smooth puree. Turn into a large bowl and stir in water to desired consistency. Cover and refrigerate for several hours or overnight. Serve with garnish and ice cubes if desired.

Tip: How Best to Cook Your Salume Beddu Salsiccia

(taken from their instruction sheet) Thaw your sausage. Put it in a deep skillet. Fill it with water and bring the water to a gentle boil. Poach until internal temperature reaches 165 (about 6 minutes from the time the water starts boiling). Your sausage is now ready for searing or grilling (at this point, it is...Read more


As both a vendor and a member, I've found Fair Shares to be a wonderful organization to be a part of. It has opened my eyes to a whole range of farmers/producers in the region that I may never have had the opportunity to come in contact with if it weren't for my involvement with Fair Shares. And you folks all rock!

- Josh Allen

Josh Allen, Companion Bread, St. Louis MO
Companion Bakery