Chilled Sonoma Tomato Vegetable Soup

8 hours Prep: 8 hours

318 calories per serving view nutrition facts

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16	each	tomatoes	ripe, blanched, peeled, and seeded
4	each	english cucumber	peeled and seeded
4	large	sweet red bell peppers	seeded
2	stalks	celery
1/2	medium	onion
1	small	jalapeno pepper	cored, seeded and chopped fine
1	each	serrano pepper	cored, seeded and chopped fine
1/2	cup	tomato juice
7	tablespoons	wine vinegar	sherry
6	tablespoons	olive oil
1	x	salt and black pepper	to taste
1	x	cayenne pepper	to taste
1/4	cup	mixed herbs	(Italian, parsley, chives, cilantro, tarragon), fresh

1. Cut tomatoes, cucumbers, bell peppers, celery and onion into 1 inch pieces.

Place in a stainless-steel bowl along with jalapeno and Serano chilies.

Add tomato juice, vinegar and olive oil.

Season lightly with salt and peppers.

Cover and refrigerate overnight, stirring occasionally.

2. Place the mixture in a food processor and mince until the vegetables are fine but still have some texture to them.

Return the mixture to a bowl, add the chopped herbs and correct the seasonings to taste.

Chill and serve in ice-cold bowls.

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Serving Size 744g

Amount per Serving

Calories 318 59% of calories from fat