You are here

Cold Tomato Soup

  Garlic 1 Clove (5 gm), peeled
  Sweet green bell pepper 1⁄2 , seeded and cored
  Yellow onion 1⁄2 , peeled
  Very ripe tomatoes 5 , cored and quartered
  Cucumber 1 Medium, peeled and sliced
  Tomato paste 1 Tablespoon
  Olive oil 6 Tablespoon
  Wine vinegar 3 Tablespoon (Use Either Red Or White Variety)
  Cumin 1⁄2 Teaspoon, ground
  Tabasco 1 Tablespoon (Or Use According To Taste)
  Salt To Taste
  Ground black pepper To Taste
  Ice water 1 Cup (16 tbs)
  Tomato juice 2 Cup (32 tbs)
  Hard-boiled eggs 2 , grated for garnish
  Freshly ground black pepper To Taste

Blend all the ingredients, except the grated egg, in a food blender or food processor.
You will have to do this in several batches.
Chill well before serving.
Pour in wineglasses or cups and garnish with the grated egg.
Leave the wine vinegar and black pepper grinder out so that your guests or family might add a bit to their glass.

Recipe Summary

Difficulty Level: 
Preparation Time: 
5 Minutes

Rate It

Your rating: None
Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1265 Calories from Fat 926

% Daily Value*

Total Fat 105 g161.1%

Saturated Fat 16.6 g82.8%

Trans Fat 0 g

Cholesterol 483.4 mg161.1%

Sodium 742.6 mg30.9%

Total Carbohydrates 66 g22.1%

Dietary Fiber 13.8 g55.4%

Sugars 40.8 g

Protein 27 g54.3%

Vitamin A 178% Vitamin C 394.7%

Calcium 25.7% Iron 52.3%

*Based on a 2000 Calorie diet

Cold Tomato Soup Recipe