2 ½ lbs. very ripe tomatoes, chopped
1 medium green bell pepper, chopped
1 medium red bell pepper, chopped
1 small onion, chopped
1 medium cucumber, chopped
2 large garlic cloves, minced
3 Tablespoons olive oil
¼ teaspoon salt
1/8 teaspoon pepper
Ground cumin (optional)
Ice water for thinning soup


1. In a blender, puree tomatoes, bell peppers, onion, cucumber, garlic, vinegar, salt, pepper, and cumin (if using).

2. While blender is running, add olive oil in a thin stream.

3. Chill soup in refrigerator until cold

4. Thin soup with ice water and serve topped with any of the optional garnishes

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RecipesKristine NeilComment