There’s nothing like a bowl of warm soup to make the cold holidays more cheerful. It also brings us back to our childhood days when our mom would serve soup and it’s a great dish to reminisce on and to recreate. Cold tomato soup is a twist on the regular hot tomato soup and this chilled version will certainly quench your thirst on hot summer days. If you’re looking to try a cold soup or if you’ve never tried one before this is the perfect soup to experiment with!
Ingredients:
- ripe tomatoes about 10 pieces
- baguette (for serving with the soup if you want some extra carbs)
- croutons for topping (optional)
- white onion
- garlic cloves
- sweet red bell pepper
- red wine vinegar (for a sour and sweet taste)
- extra virgin olive oil
- pink salt
- pepper
- vegetable broth
Instructions:
- Wash the tomatoes thoroughly and soak them in hot water for 5-10 minutes.
- While it’s soaking chop the red bell pepper and white onion.
- After the tomatoes have been soaked strain them and place it in a blender.
- Pour the veggie broth in about a cup’s worth.
- Chuck in the sliced bell pepper, white onion, and garlic.
- Blend until smooth.
- Warm-up a pot on the stove and cook the soup for another 15 minutes or until warm.
- After it’s cooked take it out and let it cool off.
- Place it in the fridge for 2-3 hours until chilled and before you serve it, top it with croutons!
