Late season produce shines in this refreshing, chilled soup!
We’ve used a variety of fresh vegetables here but feel free to increase/decrease quantities or substitute with your favorites. You could add a chopped jalepeno for extra kick, or toasted pepitas for crunch.
We like this in mugs or bowls as a first course but you can also serve up “shots” for a fun cocktail hour offering!
- 3 large garlic cloves
- 1/2 teaspoon salt
- 2 pounds ripe tomatoes, chopped*
- 1 green bell pepper, chopped*
- 1 red bell pepper, chopped*
- 1 small onion, chopped
- 1 medium cucumber, peeled, seeded, and chopped*
- 4 slices sandwich bread
- 3 tablespoons red wine vinegar
- 3 tablespoons olive oil
- ice water
*reserve some for garnish; dice finely
Place garlic cloves and salt in a blender; blend well. Add the tomatoes, peppers, onion, bread, vinegar and olive oil and puree. Force through a sieve and discard the solids. Chill overnight.
Season to taste with salt and pepper; thin with ice water if desired. Serve with finely diced reserved vegetables.