Blend ripe tomatoes, cucumber, red bell pepper, garlic and basil into a cold no-cook soup. 15 minutes of work plus chilling, 1 hour 15 minutes total, serves 6.
Prep
15 min
Cook
N/A
Total
1 hr 15 min
Servings
6 servings
Optional — the recipe works without them.
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Wash all produce thoroughly. Roughly chop tomatoes, cucumber, red bell pepper, and red onion into chunks that fit your blender.
Peel and smash garlic cloves.
Add chopped tomatoes, cucumber, red bell pepper, red onion, garlic, olive oil, red wine vinegar, and fresh basil to blender.
Blend on high speed until completely smooth and creamy, about 2-3 minutes.
Taste and season generously with salt and freshly ground black pepper.
Pour soup into airtight container and refrigerate for at least 1 hour, ideally 2-3 hours or overnight.
Stir soup before serving and garnish with olive oil, fresh basil, diced vegetables, or croutons.
Used in this recipe: Countertop Blender Airtight Storage Container (Amazon, affiliate links)
120-150 kcal
Calories