Cold Tomato Soup
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Difficulty:
easy
Difficulty
Preparation:
4 h. 20 min.
Preparation
Ingredients
for
- 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 cloves minced or pressed through a garlic press; (about 2 teaspoons).
- 2 tsps table salt
- ⅓ cup Sherry vinegar
- ground Black pepper
- 5 cups Tomato juice
- 1 tsp Hot Pepper Sauce (optional)
- 8 Ice
- extra-virgin olive oil (for serving)
- garlic Crouton (for serving)
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,
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