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Categories:
tomatoes cucumber red bell pepper garlic sherry vinegar red wine vinegar olive oil salt country bread Parmesan cheese
Viewed: 135 - Published at: 8 years agoIngredients
- 4 large tomatoes, chopped
- 1 medium cucumber, peeled, seeded, and chopped
- 1 red bell pepper, ribs and seeds removed, chopped
- 2 garlic cloves, finely chopped
- 1 teaspoon sherry vinegar
- 1 teaspoon red-wine vinegar
- 1/4 cup olive oil, plus more for serving
- Coarse salt and ground pepper
- Toasted country bread, for serving (optional)
- Shaved Manchego or Parmesan cheese, for serving
Method
- In a food processor, puree tomatoes until almost smooth.
- Add cucumber, bell pepper,garlic, both vinegars, and oil; season with salt and pepper.
- Pulse until mostly smooth.
- Transfer soup to a large bowl; cover and refrigerate until chilled, at least 30 minutes or up to 8 hours.
- Season with more salt and pepper, and thin with water if necessary.
- Brush bread, if using, with oil.
- Divide soup among four bowls, drizzle with oil, and top with cheese; serve bread alongside.
- Per Serving (without bread)
- Calories: 182
- Fat: 14.8g (2.1g Saturated Fat)
- Protein: 2.3g
- Carbohydrates: 12.1g
- Fiber: 3g
