Chilled Sonoma Tomato Vegetable Soup
26
Chilled Sonoma Tomato Vegetable Soup recipe
Ingredients
| 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
|
* |
| 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
sherry |
|
| 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 |
* |
Directions
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.
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?
