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Tomato Basil July Cold — Homemade

Tomato Basil July Cold — Homemade: 7 Refreshing Delights

A refreshing homemade tomato basil cold soup perfect for summer.

  • Total Time: 2 hours 15 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 6 ripe tomatoes, chopped
  • 1 cup fresh basil leaves
  • 1 cucumber, peeled and chopped
  • 1 bell pepper, chopped
  • 2 cloves garlic, minced
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • Salt and pepper to taste

Instructions

  1. Blend the tomatoes, basil, cucumber, bell pepper, and garlic in a blender until smooth.
  2. Slowly add the olive oil and red wine vinegar while blending.
  3. Season with salt and pepper to taste.
  4. Chill in the refrigerator for at least 2 hours before serving.
  5. Serve cold, garnished with additional basil leaves if desired.

Notes

  • Use ripe tomatoes for the best flavor.
  • Adjust seasoning to your preference.
  • This soup can be stored in the refrigerator for up to 3 days.
  • Author: Janet D. Evans
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Soup
  • Method: Blending
  • Cuisine: Mediterranean
  • Diet: Vegan

Nutrition

  • Serving Size: 1 cup
  • Calories: 120
  • Sugar: 4g
  • Sodium: 200mg
  • Fat: 10g
  • Saturated Fat: 1g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 10g
  • Fiber: 2g
  • Protein: 2g
  • Cholesterol: 0mg

Keywords: Tomato, Basil, Cold Soup, Homemade