Chilled Sonoma Tomato Vegetable Soup
1By Just A Pinch KitchenCrew
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Ingredients
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16tomatoes, peeled, blanched and seeded
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4english cucumbers, peeled and seeded
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4 largered bell peppers, seeded
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2celery stalks
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1/2 mediumonion
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1 smalljalapeno pepper, seeded, finely chopped
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1serrano chile, seeded and minced
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1/2 ctomato juice
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7 Tbspred wine vinegar
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pinchsalt
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pinchpepper
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1/4 tspcayenne pepper
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1/4 cherbs of choice, fresh and chopped
How to Make Chilled Sonoma Tomato Vegetable Soup
- NOTE: Ideal herbs for this recipe include a mix of Italian parsley, chives, cilantro and tarragon.
- Cut tomatoes, cucumbers, bell peppers, celery and onion into 1-inch pieces; place in a stainless-steel bowl along with jalapeno and serrano chiles.
- Add tomato juice, vinegar and olive oil; season lightly with salt and peppers, the cover and refrigerate.
- 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.
- Chill and serve in cold bowls.