Description
A refreshing and vibrant chilled vegetable soup, perfect for hot summer days. This plant-based recipe highlights the natural sweetness of garden-fresh tomatoes, crisp cucumbers, and peppers.
Ingredients
Scale
- 2 Large Fresh Tomatoes, peeled
- 1 Large Cucumber, peeled and halved
- 1 Onion, peeled and halved
- 1 Green Bell Pepper, seeded and quartered
- 24 oz. Tomato Juice, divided
- 1/4 Cup Olive Oil
- 1/3 Cup Apple Cider Vinegar
- Salt and pepper to taste
- 1 Clove Garlic, minced
- Chopped chives or parsley for garnish
Instructions
- Step: Blend one tomato, half of the cucumber, half of the onion, a quarter of the bell pepper, and half a cup of tomato juice until smooth.
- Step: Transfer the mixture to a large bowl and add the remaining tomato juice, olive oil, garlic, vinegar, salt, and pepper.
- Step: Cover and chill for two hours or more.
- Step: Dice the remaining vegetables and use them as a garnish when serving the soup.
Notes
For the best flavor, use the ripest tomatoes available. Serving the soup in chilled bowls helps maintain its refreshing temperature. You can pair this soup with crusty bread or croutons for added texture.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Soup
- Method: Blending
- Cuisine: Spanish-inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 185 kcal
- Sugar: 9 g
- Sodium: 450 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg