It’s easy to crave soup—even on a hot day—when it’s chilled and filled with the fresh flavors of summer. Serve a batch of this tomato soup as an appetizer or a side.
—WENDY NICKEL KIESTER, MN
PREP: 30 MIN. + CHILLING • MAKES: 9 SERVINGS
4 cups tomato juice, divided
5 medium tomatoes, peeled, seeded and chopped
2 medium cucumbers, peeled, seeded and cut into chunks
1 medium green pepper, quartered
1 medium sweet red pepper, quartered
1 medium onion, peeled and quartered
2 garlic cloves, peeled
1 tablespoon minced fresh thyme
1/4 cup white balsamic vinegar
4 cups cubed bread, crusts removed
2 tablespoons olive oil
1/4 teaspoon pepper
Fat-free sour cream, fat-free croutons and parsley, optional
1. In a blender, cover and process 1 cup tomato juice and half of the tomatoes, cucumbers, peppers, onion, garlic and thyme until chopped. Transfer to a large bowl. Repeat.
2. Place vinegar and the remaining tomato juice in the blender. Add the bread; cover and process until smooth. Add to the vegetable mixture; stir in oil and pepper.
3. Cover and refrigerate for 1-2 hours before serving. Garnish with sour cream, croutons and parsley if desired.