Rating: 4.5 stars
89 Ratings
  • 5 star values: 55
  • 4 star values: 20
  • 3 star values: 8
  • 2 star values: 2
  • 1 star values: 4

A delicious cold soup, perfect for spring and summer!

Gallery

Recipe Summary

additional:
2 hrs
total:
2 hrs 30 mins
prep:
30 mins
Servings:
6
Yield:
6 servings
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a blender combine one tomato, half the cucumber, half the onion, a green bell pepper quarter, the pimento and 1/2 cup tomato juice. Blend at high speed for 30 seconds to puree the vegetables.

    Advertisement
  • In a large bowl mix the pureed vegetables with remaining tomato juice, 1/4 cup olive oil, vinegar, hot pepper sauce, salt and ground black pepper. Cover mixture and refrigerate until it is well chilled (about 2 hours).

  • Meanwhile saute the croutons in oil and add the garlic; transfer to a small bowl.

  • Place remaining chopped tomato, cucumber, onion and green bell pepper in separate bowls. Serve soup in chilled bowls, garnish with chives, and serve chopped vegetables and croutons as accompaniments.

Nutrition Facts

167 calories; protein 2.4g; carbohydrates 12.7g; fat 12.9g; sodium 940.5mg. Full Nutrition
Advertisement