Chilled Tomato Summer Soup
Chilled Tomato Summer Soup. Oil-free, dairy-free and made with fire-roasted tomatoes, red onion, cucumber, lime juice, cumin and balsamic vinegar pureed to smooth perfection. Top with cucumber and creamy avocado. Perfect for cooling off during the hot weather in the summer!
Ingredients
- two 14.5 oz cans fire-roasted tomatoes
- 5 tablespoons (40g) diced red onion
- 1/2 cup (75g) diced cucumber
- 1 cup (130g) diced red bell pepper
- 3 small garlic cloves
- juice of 1 small lime
- 1 1/2 teaspoons dark balsamic vinegar
- 1/2 teaspoon ground cumin
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon chipotle powder (optional for a slight kick)
- Garnish: extra 1 cup (150g) diced cucumber and diced avocado (optional) and fresh cracked black pepper
Instructions
- Add all of the ingredients, except the garnish) to a blender and puree until desired consistency is reached. I liked mine very smooth, but you can make yours a bit more chunky if you prefer.If you want a great underlying kick, add the chipotle. I loved it but would not use it for kids, so I made it optional.
- Taste and add any more salt/pepper or vinegar for a stronger punch if desired. If you want a milder soup or thinner, add a touch of broth. I liked mine bold as is.
- Eat immediately or chill for about an hour in the fridge. Top with garnish. If you chill the soup overnight, it will get a lot thicker and you may need to puree it again to get it smooth again or you can add a touch of broth to thin it out and adjust spices if needed, but this soup has a really delicious and bold flavor, so likely no adjustments will be needed.
- If you are NOT a cold soup kind of person, then just simply heat it up and eat it that way. It will be delicious either way.