Looking for a great Soup recipe? Try our Iced Tomato and Bell Pepper Soup. This soup recipe pairs with red and white wines. Red wines include: Sangiovese, Zinfandel and Chianti. White wines include: Pinot Grigio, and Sauvignon Blanc. Enjoy!
Iced Tomato and Bell Pepper Soup
Servings4 servings
Prep Time20 minutes
Cook Time0 minutes
Ingredients
- 1each white onionroughly chopped
- 1large green bell pepperroughly chopped
- 1each cucumberpeeled, seeded and chopped
- 14oz canned whole peeled tomatoes
- 1 1/2cups tomato juice
- 1/2cup lemon juice
- salt
- 1dash cayene pepper
- ice cubes
- 1each firm tomatopulp removed, finely diced
- 1/4cup flat leaf parsley
Instructions
- Place the onion, bell pepper and cucumber in a food processor or blender. Blend until finely chopped. Add the tomatoes and blend again. Pour the mixture into a bowl and stir in the tomato juice and lemon juice. Season with salt if required and a dash of cayenne pepper. Refrigerate until cold.
- Place two or three ice cubes into each soup bowl, then ladle or pour the soup over the cubes. Top each bowl with a tablespoon of double cream, the tomato brunoise and flat leaf parsley.
Recipe Notes
NOTE: Brunoise is a traditional French term for removing all the seeds and liquid from a tomato and then neatly dicing the remaining flesh into very small cubes.
Pairs with red and white wines. Red wines include: Sangiovese, Zinfandel and Chianti. White wines include: Pinot Grigio, and Sauvignon Blanc.
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