Summer Cold Tomato Soup
For an unexpected summer dinner recipe, try this super easy Summer Cold Tomato Soup. The only equipment you need is a blender or food processor and you don’t even have to turn on the stove for this tasty soup recipe. This really is the best tomato soup recipe for the summer months because it utilizes ingredients that are in season and it is served cold for those hot summer days. Just be sure to let it chill in the refrigerator for at least 4 hours before serving to let the flavors come together. Your family will love this Summer Cold Tomato Soup!
Serves4
Preparation Time5 min
Chilling Time4 hr
Ingredients
- 1/2 English cucumber
- 1 red bell pepper
- 1 green bell pepper
- 1/2 red onion
- 3 large vine-ripened tomatoes
- 1 jalapeno pepper, seeded and halved
- 1 cup V8 juice
- juice of half a lemon
- salt and pepper to taste
Enjoy your favorite restaurant soups at home with this collection of
Instructions
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In a food processor, add half of the cucumber and half of each type of pepper. Pulse until the veggies are minced evenly but not pureed. Pour into a large bowl and set aside.
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In a blender, add the remaining ingredients and blend until smooth. Add this mixture to the bowl of chopped veggies.
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Stir to combine. The soup will be thick and chunky.
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Chill in the fridge for 4 hours before serving.