| Recipe Title: Chilled Yellow Tomato Soup Contributed by: TwinLakesChef
Additional Credits for Recipe
| Author: Tavolo |
Note from the Diva
| This beautiful yellow-orange soup makes a lively start for any summer meal. |
List of Ingredients
3 pounds yellow tomatoes, ripe, quartered
2 cucumber, medium, peeled, seeded and cut into chunks
2 orange bell peppers, seeded and cut into chunks
2 slices white bread, crusts removed, torn into pieces
1 clove garlic
4 teaspoon white wine vinegar
2 tablespoon extra-virgin olive oil
1 1/2 teaspoon salt
1/8 teaspoon cayenne pepper, or to taste
fresh chives, snipped, and separated chive blossoms, for garnish
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Preparation
1. In a large bowl, combine tomatoes, cucumbers, bell peppers,
bread, garlic, vinegar and oil. Toss to combine.
2. In a blender, process half of the vegetable mixture until
smooth. Transfer to a clean bowl. Repeat with the remaining
vegetable mixture.
3. Set a fine strainer over a bowl. A portion at a time, press the
pureed mixture through the sieve with a rubber spatula.
4. Whisk in salt and cayenne. Cover and refrigerate until
thoroughly chilled, at least 3 hours. (The soup will keep, covered,
in the refrigerator for up to 2 days.)
5. To serve, divide the soup among shallow bowls and garnish
with chives and chive blossoms.
| Number of Servings: Portion Amount: 1 cup Yield Amount: 8 cup Nutritional Analysis: Per Serving Calories: 83 Cholesterol: 0 mg Protein: 3 g Sodium: 503 mg Carbohydrates: 11 g Total Fat: 4 g Cookbook Category
Soup-Cold
Vegetables
General Cooking/Prep Method
No Bake, no heat
Refrigerate
Extra Features of Recipe
Difficulty Level-Moderate
Make Ahead
Good for Season/Celebration/Holiday
Summer
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