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Tomato Soup July Cold

Tomato Soup July Cold: 5 Refreshing Ways to Beat the Heat

A refreshing cold tomato soup perfect for summer days.

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

Ingredients

Scale
  • 6 ripe tomatoes, chopped
  • 1 cucumber, diced
  • 1 bell pepper, diced
  • 1 small red onion, finely chopped
  • 2 garlic cloves, minced
  • 2 cups vegetable broth
  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • Salt and pepper to taste
  • Fresh basil leaves for garnish

Instructions

  1. Combine chopped tomatoes, cucumber, bell pepper, onion, and garlic in a blender.
  2. Add vegetable broth, olive oil, and red wine vinegar.
  3. Blend until smooth.
  4. Season with salt and pepper to taste.
  5. Chill in the refrigerator for at least 2 hours.
  6. Serve cold and garnish with fresh basil leaves.

Notes

  • Use fresh, ripe tomatoes for the best flavor.
  • Adjust seasoning to your preference.
  • Can be served with croutons for added texture.
  • 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: 5g
  • Sodium: 200mg
  • Fat: 7g
  • Saturated Fat: 1g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 14g
  • Fiber: 3g
  • Protein: 3g
  • Cholesterol: 0mg

Keywords: Tomato Soup, Cold Soup, Summer Recipe, Vegan Soup