DIRECTIONS

  • 2 large tomatoes, peeled
  • 1 large cucumber, peeled, halved
  • 1 onion, peeled and halved
  • 1 bell pepper, seeded and quartered (I use green)
  • 24 oz. tomato juice, divided
  • 1/4 cup extra-virgin olive oil
  • 1/3 cup red wine vinegar
  • 1 1/2 teaspoons kosher salt
  • 1/4 teaspoon black pepper
  • a few dashes of hot sauce
  • 1 clove garlic, minced
  • 1/4 cup chives, finely chopped

DIRECTIONS

  1. Blend 1 tomato, 1/2 of the cucumber, 1/2 of the onion, 1/4 of the bell pepper and 1/2 cup of the tomato juice in a blender until smooth.
  2. Transfer to a bowl and add remaining tomato juice and the olive oil, vinegar, salt, pepper and hot sauce.
  3. Cover and chill for 2 or more hours in the refrigerator.
  4. Dice the remaining veggies and refrigerate separate from the soup.
  5. Stir in garlic and chopped veggies before serving. Sprinkle with chives and serve cold.
  6. Leftovers keep in the refrigerator for up to 5 days.

Notes

Heirloom tomatoes, if available, are great in this soup. But regular vine ripe tomatoes work really well too.
To peel the tomatoes, I just cut each one in quarters and use a pairing knife to peel back the outer skin from one end to the other.
Want it spicy? Add a jalapeƱo with the veggies in the blender for some heat.
Want it a little creamy? Serve with a dollop of marscapone cheese or creme fraiche.
Other toppings include grilled or steamed shrimp, croutons or toasted bread slices. This soup also pairs great with grilled cheese or a panini sandwich for a complete meal.

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