Ingredients Jump to Instructions ↓

  1. Recipe Ingredients Autoconvert units to: Metric US 2 Tomatoes - (abt 1 lb) (large) 1 Cucumber - peeled, halved (large) Lengthwise, and seeded 1 Onion (medium) 1 Roasted red bell pepper (large) = (available in jars) 3 cups 711ml Tomato juice 1/2 cup 8g / 1/3oz Chopped fresh cilantro 1/3 cup 78ml Red wine vinegar 1/4 cup 59ml Olive oil 1/8 teaspoon 0.6ml Hot pepper sauce = (such as Tabasco) Salt - to taste Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Cut 1 tomato, 1/2 cucumber and 1/2 onion into 1-inch pieces and transfer to processor. Add bell pepper and puree. Transfer to bowl. Add tomato juice, cilantro, vinegar, oil and hot pepper sauce. Seed remaining tomato. Dice remaining tomato and cucumber and onion halves and add to soup. Season with salt and pepper. Refrigerate. (Can be prepared 2 days ahead.) Serve well chilled. This recipe yields 6 servings.


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