Chilled Sonoma Tomato Vegetable Soup

Chilled Sonoma Tomato Vegetable Soup

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  • 16
    tomatoes, peeled, blanched and seeded
  • 4
    english cucumbers, peeled and seeded
  • 4 large
    red bell peppers, seeded
  • 2
    celery stalks
  • 1/2 medium
  • 1 small
    jalapeno pepper, seeded, finely chopped
  • 1
    serrano chile, seeded and minced
  • 1/2 c
    tomato juice
  • 7 Tbsp
    red wine vinegar
  • pinch
  • pinch
  • 1/4 tsp
    cayenne pepper
  • 1/4 c
    herbs of choice, fresh and chopped

How to Make Chilled Sonoma Tomato Vegetable Soup


  1. NOTE: Ideal herbs for this recipe include a mix of Italian parsley, chives, cilantro and tarragon.
  2. Cut tomatoes, cucumbers, bell peppers, celery and onion into 1-inch pieces; place in a stainless-steel bowl along with jalapeno and serrano chiles.
  3. Add tomato juice, vinegar and olive oil; season lightly with salt and peppers, the cover and refrigerate.
  4. Place the mixture in a food processor and mince until the vegetables are fine but still have some texture to them; return the mixture to bowl, add the chopped herbs and correct the seasonings to taste.
  5. Chill and serve in cold bowls.

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About Chilled Sonoma Tomato Vegetable Soup

Course/Dish: Vegetable Soup
Other Tag: Quick & Easy

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