Cold Tomato Soup

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Cold Tomato Soup
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Difficulty:
easy
Difficulty
Preparation:
4 h. 20 min.
Preparation

Ingredients

for
8
Ingredients
3 ripe, medium Beefsteak tomato cored and cut into small cubes (about 4 cups).
2 small, red Bell pepper (cored; seeded; and cut into slices; then into small cubes.)
2 small Cucumber (one peeled and the other with skin on; both seeded and cut into small cubes.)
½ small sweet onion (such as Vidalia; Maui; or Walla Walla) or 2 large shallots; peeled
2 medium garlic minced or pressed through a garlic press; (about 2 teaspoons).
2 teaspoons table salt
0.333 cup Sherry vinegar
ground Black pepper
5 cups Tomato juice
1 teaspoon Hot Pepper Sauce (optional)
8 Ice
extra-virgin olive oil (for serving)
garlic Crouton (for serving)
How healthy are the main ingredients?
Cucumbergarlicsaltolive oil

Preparation steps

1.
Combine the tomatoes, bell peppers, cucumbers, onions, garlic, salt, vinegar, and pepper in a large (at least 4-quart) nonreactive bowl. Let stand until the vegetables just begin to release their juices, about 5 minutes. Stir in the tomato juice, hot pepper sauce, if using, and ice cubes. Cover tightly and refrigerate to blend flavors, at least 4 hours and up to 2 days.
2.
Adjust the seasonings with salt and pepper and remove and discard any unmelted ice cubes. Serve cold, drizzling each portion with about 1 teaspoon extra-virgin olive oil and topping with the desired garnishes,