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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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Thereâs a bounty of vegetables in this tantalizing chilled soup, submitted by Dave Schmitt of Hartland, Wisconsin. Its refreshing flavor makes it an ideal addition to summer luncheons or light suppers. Ingredients:
5 pounds tomatoes, peeled and quartered |
3 medium carrots, quartered |
1 large cucumber, peeled and quartered |
1 large sweet red pepper, quartered |
1 large green pepper, quartered |
1 large sweet onion, quartered |
2 garlic cloves, minced |
1/3 cup olive oil |
3 tablespoons balsamic vinegar |
1-1/2 teaspoons salt |
1/2 teaspoon pepper |
Directions:
1. In batches, place the ingredients in a blender; cover and process until soup reaches desired texture. Pour into a large bowl. Cover and refrigerate for 1-2 hours before serving. Yield: 12 servings (3 quarts).
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