Zuppa Di Pomodoro Freddo

4 Servings

Try this Zuppa Di Pomodoro Freddo recipe, or post your own recipe for Zuppa Di Pomodoro Freddo

tell us

Be the first to submit a photo for this recipe. Win $100.00 by posting the best original food photo this month!

Recipe look good to you?

Zuppa Di Pomodoro Freddo Ingredients

3 pound Roma tomatoes peeled, seeded, diced	1/2 cup Fresh lemon juice
1 medium Yellow pepper seeded, diced	1/2 cup Extra virgin olive oil
1/2 each Cucumber diced	1/8 teaspoon Salt to taste
1 medium Onion chopped	1/8 teaspoon Pepper to taste
1 clove Garlic chopped	1 dash Tabasco sauce to taste

Instructions for Zuppa Di Pomodoro Freddo

Blend all vegetables in a food processor or blender until smoothly pureed, adding lemon juice and olive oil gradually. Add salt, pepper and Tabasco sauce to taste. Cover and refrigerate at least 30 minutes for flavors to blend.

Serve chilled soup in a tureen garnished with thyme croutons. (I just cut some fresh-baked pane di Ariccia from Carol FieldUs recipe, into 1/2-inch cubes, brushed them with extra-virgin olive oil in which lots of chopped fresh thyme had steeped for about 45 minutes, and baked at 350 degrees, shaking the pan frequently, until golden).

Main Ingredient: TomatoesCuisine: Italian