- 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
- 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.
- Transfer to a bowl and add remaining tomato juice and the olive oil, vinegar, salt, pepper and hot sauce.
- Cover and chill for 2 or more hours in the refrigerator.
- Dice the remaining veggies and refrigerate separate from the soup.
- Stir in garlic and chopped veggies before serving. Sprinkle with chives and serve cold.
- Leftovers keep in the refrigerator for up to 5 days.
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 jalapeño 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.