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Chilled Sonoma Tomato Vegetable Soup


Chilled Sonoma Tomato Vegetable Soup recipe












Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium


16 each tomatoes
ripe, blanched, peeled, and seeded
4 each english cucumber
peeled and seeded
4 large sweet red bell peppers
2 stalks celery
½ medium onions
1 small jalapeño pepper
cored, seeded and chopped fine
1 each serrano chiles
cored, seeded and chopped fine
½ cup tomato juice
7 tablespoons white wine vinegar
6 tablespoons olive oil
1 x salt and black pepper
to taste
1 x cayenne pepper
to taste
¼ cup mixed herbs
(Italian, parsley, chives, cilantro, tarragon), fresh


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.

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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 248g (8.7 oz)
Amount per Serving
Calories 31859% of calories from fat
 % Daily Value *
Total Fat 21g 32%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 37mg 2%
Total Carbohydrate 11g 11%
Dietary Fiber 10g 39%
Sugars g
Protein 13g
Vitamin A 187% Vitamin C 464%
Calcium 7% Iron 13%
* based on a 2,000 calorie diet How is this calculated?


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