Nutrition balance score
Good
Glycemic Index
29
Low
Glycemic Load
2
Low
Nutrition per serving
Calories282.8 kcal (14%)
Total Fat28.8 g (41%)
Carbs6.8 g (3%)
Sugars4 g (4%)
Protein1.4 g (3%)
Sodium104.2 mg (5%)
Fiber1.8 g (7%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings

2 poundsred tomatoes
ripe, cored and roughly cut into chunks

1Italian frying pepper
cubanelle, or another long, light green pepper, such as Anaheim, cored, seeded and roughly cut into chunks

1cucumber
about 8 inches long, peeled and roughly cut into chunks

1onion
small mild, white or red, peeled and roughly cut into chunks

1 clovegarlic

2 teaspoonssherry vinegar
more to taste

salt

½ cupextra-virgin olive oil
more to taste, plus more for drizzling

½ cupextra-virgin olive oil
more to taste, plus more for drizzling
Instructions
Step 1

Combine tomatoes, pepper, cucumber, onion, and garlic in a blender smooth, at least 2 minutes, pausing occasionally to scrape down the sides with a rubber spatula.






Step 2
With the motor running, add the vinegar and 2 teaspoons salt. Slowly drizzle in the olive oil. The mixture will turn bright orange or dark pink and become smooth and emulsified, like a salad dressing. If it still seems watery, drizzle in more olive oil until texture is creamy.


Step 3

Strain the mixture through a strainer or a food mill, pushing all the liquid through with a spatula or the back of a ladle. Discard the solids. Transfer to a large pitcher (preferably glass) and chill until very cold, at least 6 hours or overnight.


Step 4
Before serving, adjust the seasonings with salt and vinegar. If soup is very thick, stir in a few tablespoons ice water. Serve in glasses, over ice if desired, or in a bowl. A few drops of olive oil on top are a nice touch.




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