This recipe comes from Better Homes and Gardens Grilling magazine.
I never thought I'd enjoy this cold tomato soup but after having had it recently, I changed my mind. It is cool, refreshing and different. A great first course for a summer meal.
- 1 thick slice white bread cut into 1/2" cubes
- 6 or 7 Roma tomatoes, seeded and chopped
- 2 tbsp. cider or sherry vinegar
- 2 tbsp. extra virgin olive oil
- 2 cloves garlic, minced
- 1 medium or 2 mini cucumbers, seeded and chopped*
- 1/2 cup coarsely chopped red onion*
- 1 medium green pepper seeded and chopped*
- 1 litre tomato vegetable juice
- 2 Tbsp. chopped fresh parsley
- 1 tsp. (or to taste )hot pepper sauce
- Salt and fresh ground black pepper.
* How much red onion, cucumber and green pepper you add will depend on how thick you want the soup. I used 1/2 a red onion, 1 mini English cucumber and 1/2 large green pepper.
- Spread bread cubes in a baking sheet and bake at 300º F oven for 10 minutes or until cubes are dry. Cool.
- In a food processor, combine bread cubes, tomatoes, vinegar olive oil and garlic. Process until almost smooth. Add a bit of the vegetable juice if necessary.
- Pour into a bowl.
- Add red onion, cucumber and green pepper to food processor and process until finely chopped. (I did the onion in the chopper so that it was finely chopped and did the cucumber and green pepper by hand in a fine dice.)
- Add vegetables to the tomato mixture. Stir in remaining vegetable juice, parsley and hot pepper sauce if desired.
- Season to taste with salt and pepper.
- Cover and refrigerate at least 4 hours or up to 24 hours.
- Garnish each serving with chopped or sliced cucumber and chopped fresh parsley.