Use ripe tomatoes from the Farmer’s Market or your own garden as the base for this crunchy colorful soup.
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2 medium (2 cups) green, red and/or yellow bell peppers, seeded, chopped
1 medium (1 cup) cucumber, peeled, chopped
1 medium (3/4 cup) carrot, shredded
1 teaspoon salt
1/2 teaspoon hot pepper sauce
5 large (5 cups) tomatoes, quartered
2 cloves garlic
3 tablespoons lemon or lime juice
3 tablespoons olive oil
Place all soup ingredients except tomatoes, garlic, lemon juice and olive oil in bowl. Set aside.
Place tomatoes, garlic, lemon juice and olive oil in food processor bowl fitted with metal blade or 5-cup blender container. Cover; process 30-60 seconds or until smooth. Pour tomato mixture over vegetable mixture; stir. Serve immediately or refrigerate until serving time.
Ladle soup into individual serving bowls; garnish each with a dollop of sour cream.
This refreshing cold summertime soup originated in southern Spain. If desired, serve it as a main dish along with a slice of thick chewy wholegrain bread.
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