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Home Dishes & Beverages Soups Vegetable Soups

Cool Tomato Soup

Name: Cool Tomato Soup
Prep time: 30 min
Total time: 30 min
Yield: 9 servings.
Cuisine: Mediterranean
Ingredients: 4 cups tomato juice, divided; 5 medium tomatoes, peeled, seeded and chopped; 2 medium cucumbers, peeled, seeded and cut into chunks; 1 medium green pepper, quartered; 1 medium sweet red pepper, quartered; 1 medium onion, peeled and quartered; 2 garlic cloves, peeled; 1 tablespoon minced fresh thyme; 1/4 cup white balsamic vinegar; 4 cups cubed bread, crusts removed; 2 tablespoons olive oil; 1/4 teaspoon pepper; Fat-free sour cream, fat-free croutons and parsley, optional

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Test Kitchen Approved

Total Time

Prep: 30 min. + chilling

Makes

9 servings

Updated: Jun. 27, 2023

It's easy to crave soup-even on a hot day-when it's chilled and filled with the fresh flavors of summer. Serve a tomatoey batch as an appetizer or a side for a main dish salad. —Wendy Nickel, Kiester, Minnesota

Cool Tomato Soup Recipe photo by Taste of Home

Ingredients

4 cups tomato juice, divided
5 medium tomatoes, peeled, seeded and chopped
2 medium cucumbers, peeled, seeded and cut into chunks
1 medium green pepper, quartered
1 medium sweet red pepper, quartered
1 medium onion, peeled and quartered
2 garlic cloves, peeled
1 tablespoon minced fresh thyme
1/4 cup white balsamic vinegar
4 cups cubed bread, crusts removed
2 tablespoons olive oil
1/4 teaspoon pepper
Fat-free sour cream, fat-free croutons and parsley, optional

Directions

In a blender, cover and process 1 cup tomato juice and half of the tomatoes, cucumbers, peppers, onion, garlic and thyme until chopped. Transfer to a large bowl. Repeat.

Place vinegar and remaining tomato juice in the blender. Add the bread; cover and process until smooth. Add to vegetable mixture; stir in oil and pepper.
Cover and refrigerate for 1-2 hours before serving. Garnish with sour cream, croutons and parsley if desired.

Nutrition Facts

1 cup: 124 calories, 4g fat (1g saturated fat), 0 cholesterol, 405mg sodium, 21g carbohydrate (10g sugars, 3g fiber), 4g protein. Diabetic Exchanges: 2 vegetable, 1/2 starch, 1/2 fat.