With fresh veggies beginning to come in, this cold summer soup is wonderful. The kids loved it; called it salad in a soup bowl! Serve with grilled cheese sandwiches for lunch or as a first course for a nice dinner.
Place the tomatoes in the blender and blend a few seconds at high speed. Add the green pepper, cucumber and onion slices a few at a time, and blend a few seconds after each addition.
Add the tomato paste and bread crumbs and blend until the mixture is thoroughly combined.
Place in a bowl, cover and chill in the refrigerator.
Combine the cumin and garlic in a small bowl. Stir in the mayonnaise and vinegar. Add the broth and mayonnaise mixture to the pureed vegetables.
IF desired, force through a sieve, pressing down on the residue to extract all the juice. I like the texture the residue gives to the soup.
Season the soup with salt and pepper and refrigerate for two to three hours.
Place each of the garnish ingredients in individual serving bowls. Before serving, stir the soup thoroughly and place in individual soup bowls. Pass the garnish ingredients separately
| Servings: | 6 |
| Time: | 15 Minutes Preparation Time 0 Minutes Cooking Time |
Source: A combination of recipes plus our family's tastes
By Nancy from Roanoke, VA
This page contains the following solutions.
Blend short time until smooth. Serve cold with one or two ice cubes. Croutons, diced onions, cucumber and pepper may be added at table, as desired.
Blend onion, cucumber, pepper and tomatoes in blender. Place in large bowl and add tomato juice, consomme', oil, lemon juice, Tabasco, salt and pepper.
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This classic chilled tomato soup is chock full of garden-fresh vegetables, cholesterol free, and made with very little added oil.
Blend first 10 ingredients. Use blender or food mill to grind finely. Chill. Add finely diced vegetables and croutons. Stir into shaved ice.
