Nothing more refreshing in the summer than a cold tomato soup made with tomatoes at their peak of flavor... Drink it or eat it with a spoon, turn in into a Bloody Mary - why not - you'll get a burst of vitamin C and lycopene!
Prep Time15 mins
Cook Time0 mins
Total Time15 mins
Remove crust from bread and cut it in small cubes. Place in a large bowl.
Cut tomatoes in half crosswise and remove the seeds into a bowl. (Note: it is OK to leave some seeds, or even all if you want, as they will be pureed by the blender anyway. It depends how good your blender is and how smooth a consistency you want to achieve)
Remove the core from the tomatoes, give them a coarse chop and add to the bowl
Strain the seeds over the bowl to add their juice to the mixture.
Cut the bell pepper open and remove the seeds. Cut some of the bell pepper into a small dice and set aside to use later for garnish. Chop the rest into big chunks and add to the bowl.
Peel the cucumber. Cut some of the peel into a small dice and set aside with the bell pepper for garnish. Chop the rest into big chunks and add to the bowl.
Add vinegar, oil, salt and pepper.
Transfer the contents of the bowl to a blender or food processor (you may have to do this in batches). Blend until smooth. Refrigerate for a couple hours or until chilled and serve cold garnished with the reserved toppings.
Calories: 116kcal | Carbohydrates: 5g | Protein: 1g | Fat: 11g | Saturated Fat: 1g | Sodium: 8mg | Potassium: 269mg | Fiber: 1g | Sugar: 3g | Vitamin A: 945IU | Vitamin C: 16mg | Calcium: 11mg | Iron: 1mg