Chilled Sonoma Tomato Vegetable Soup

* Exported from MasterCook *

Chilled Sonoma Tomato Vegetable Soup

Recipe By : Marian Burros, NY Times -9-11-96-Chateau Souverein Cafe
Serving Size : 12 Preparation Time :0:30
Categories : Soups Tomatoes
Vegetables

Amount Measure Ingredient -- Preparation Method
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16 ripe tomatoes, blanched, peeled and seeded
4 English cucumbers, peeled and seeded
4 large red bell peppers, seeded
2 stalks celery
1/2 medium onion
1 small jalapeno pepper, cored, seeded and -- chopped fine
1 Serrano pepper. cored, seeded and -- chopped fine
1/2 cup tomato juice
7 tablespoons sherry wine vinegar
6 tablespoons olive oil
Salt and freshly ground pepper and
cayenne pepper to taste
1/4 cup chopped mixed fresh herbs (Italian
parsley, chives, cilantro and tarragon

1. Cut tomatoes, cucumbers, bell peppers, celery and onion into 1-inch pieces.
Place in a stainless-steel bowl along with jalapeno and Serano chilies. Add tom
ato juice, vinegar and olive oil. Season lightly with salt and peppers. Cover a
nd refrigerate overnight, stirring occasionally.

2. Place the mixture in a food processor and mince until the vegetables are fin
e but still have some texture to them. Return the mixture to a bowl, add the ch
opped herbs and to a bowl, add the chopped herbs and correct the seasonings to
taste. Chill and serve in ice-cold bowls.

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NOTES : 135 calories, 8 grams fat, 4 grams protein, 15 grams carbohydrate