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9 Best Cold Soup Recipes
Ingredients
- English cucumber without seeds
- 2½ pounds of juicy tomatoes
- 2 fresno chiles seeded and finely chopped
- ¼ of a small red onion finely diced
- 4 small garlic cloves minced
- ¼ cup of chopped cilantro
- 3 tablespoons of sherry vinegar or red wine vinegar
- ½ cup of high-quality extra virgin olive oil
- 1¼ teaspoon of sea salt
- ¼ teaspoon of freshly ground black pepper
- Assorted cherry tomatoes and fresh herbs for garnish
Instructions
- Start by finely chopping ¼ of the cucumber and set it aside for garnish.
- Peel the rest of the cucumber, cut it into chunks, and transfer it to a blender.
- Add the tomatoes, peppers, onion, garlic, cilantro, vinegar, olive oil, salt, and pepper to the blender.
- Blend the ingredients until you achieve a smooth consistency.
- Taste the mixture and season it according to your preference.
- Chill the soup in the refrigerator for at least 2 hours.
- When ready to serve, garnish the soup with the reserved diced cucumber.
- Add some fresh herbs on top and drizzle with olive oil.
- Sprinkle freshly ground black pepper over the soup.
- Serve and enjoy!
Tried this recipe?Let us know how it was!
