This no-cook summer tomato soup is what I look forward to every year when tomatoes, cucumbers, peppers, and herbs are at their best. Everything gets blended together for a chilled soup that tastes like peak summer and gets even better in the fridge.
INGREDIENTS
– 2 lbs ripe red tomatoes
– 1 large red bell pepper
– 1 1/2 cups chopped English cucumber
– 2 small shallots
– 2 cloves garlic
– 2 tbsp sherry vinegar
– 1 tbsp Worcestershire sauce
– 1 1/2 tbsp tomato paste
– 2 tsp kosher salt
– 1/2 tsp freshly ground black pepper
– 1 tbsp hot sauce
– 1/3 cup olive oil
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh cilantro
INSTRUCTIONS
1. Prepare the vegetables: Core the tomatoes, then cut them into quarters. Slice open the red bell pepper, remove the seeds and pith, and roughly chop it. Cut the cucumber in half and then into pieces. Peel the shallots and roughly slice them. Peel the garlic.
2. Blend the soup: In the blender canister, combine the tomatoes, bell pepper, cucumber, shallot, garlic, vinegar, tomato paste, Worcestershire sauce, salt, black pepper, hot sauce, olive oil, parsley, and cilantro. Blend until mostly smooth.
3. Chill the soup: Pour the soup into an airtight container and chill for 4-6 hours before serving. To serve, drizzle each serving with olive oil.
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