Delicious chilled tomato based soup provides the perfect refreshing break into a hot summer. Farmers market fresh cucumbers, peppers, and herbs add further vibrancy to this colorful dish.
4large very ripe tomatoescored and cut into rough chunks
1medium cucumberpeeled, seeded, and cut into rough chunks
1medium red onionpeeled and cut into rough chunks
1medium bell pepper(color of your choice), cored, seeded, and cut into rough chunks
2clovesgarlicpeeled and smashed
½tablespoonkosher salt
½tablespoonfreshly ground black pepper
2slicesof bread crusts removedtorn into rough 1-inch pieces
1cupextra-virgin olive oilplus more for serving
2tablespoonssherry or balsamic vinegarplus more for serving
Basilamaranth, or parsley for garnishing
Instructions
Place bread pieces in a small bowl.
Combine tomatoes, cucumber, onion, pepper, garlic, pepper, and salt in large bowl and mix well. Let sit for 30 minutes.
Pour the juices off into the bowl with the bread allowing the bread to soak up the juices.
Transfer mixture and bread to processor/blender and pulse for 15-20 seconds depending on your preferred consistency.
Remove from blender and put in a large bowl. Taste and add additional seasoning as needed. Refrigerate for at least 2 hours. Freeze serving bowls during this time as well.
To serve drizzle each bowl with olive oil, a few sprinkles of vinegar, extra cracked black pepper, and strips of herbs.
Notes
Two key things with this recipe is to choose very ripe tomatoes and to make sure the soup is absolutely chilled.
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