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Name: Chilled Sonoma Tomato Vegetable Soup
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 12
Cuisine: American
Ingredients: 4 English cucumbers; peeled; Cayenne pepper to taste; 1/4 c Chopped mixed fresh herbs; 1 Serrano pepper. cored;; 2 Stalks celery; Salt; 1/2 md Onion; 1/2 c Tomato juice; 7 tb Sherry wine vinegar; 1 sm Jalapeno pepper; cored,; 6 tb olive oil; 16 Ripe tomatoes; blanched,; 4 lg Red bell peppers; seeded

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INGREDIENTS

4 English cucumbers; peeled
Cayenne pepper to taste
1/4 c Chopped mixed fresh herbs
1 Serrano pepper. cored;
2 Stalks celery
Salt
1/2 md Onion
1/2 c Tomato juice
7 tb Sherry wine vinegar
1 sm Jalapeno pepper; cored,
6 tb olive oil
16 Ripe tomatoes; blanched,
4 lg Red bell peppers; seeded

Servings

INSTRUCTIONS

Cut tomatoes, cucumbers, bell peppers, celery and onion into 1-inch pieces. Place in a stainless-steel bowl along with jalapeno and Serano chilies. Add tomato juice, vinegar and olive oil. Season lightly with salt and peppers. Cover and refrigerate overnight, stirring occasionally. Place the mixture in a food processor and mince until the vegetables are fine but still have some texture to them. Return the mixture to a bowl, add the chopped herbs and to a bowl, add the chopped herbs and correct the seasonings to taste. Chill and serve in ice-cold bowls. Recipe by: Marian Burros, NY Times -9-11-96-Chateau Souverein Cafe Posted to recipelu-digest by "Crane C. Walden" on Feb 5, 1998

NOTES

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Chilled Sonoma Tomato Vegetable Soup

4 English cucumbers; peeled
 Cayenne pepper to taste
1/4 c Chopped mixed fresh herbs
1 Serrano pepper. cored;
2 Stalks celery
 Salt
1/2 md Onion
1/2 c Tomato juice
7 tb Sherry wine vinegar
1 sm Jalapeno pepper; cored,
6 tb olive oil
16 Ripe tomatoes; blanched,
4 lg Red bell peppers; seeded

Cut tomatoes, cucumbers, bell peppers, celery and onion into 1-inch pieces.  Place in a stainless-steel bowl along with jalapeno and Serano chilies. Add  tomato juice, vinegar and olive oil. Season lightly with salt and peppers.  Cover and refrigerate overnight, stirring occasionally. Place the mixture  in a food processor and mince until the vegetables are fine but still have  some texture to them. Return the mixture to a bowl, add the chopped herbs  and to a bowl, add the chopped herbs and correct the seasonings to taste.  Chill and serve in ice-cold bowls.    Recipe by: Marian Burros, NY Times -9-11-96-Chateau Souverein Cafe    Posted to recipelu-digest by "Crane C. Walden" <cranew@foothill.net> on Feb  5, 1998

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Nutrition

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Serving Size: 1 Serving (23g)
Recipe Makes: 12 Servings

Calories: 20
Calories from Fat: 15 (75%)

Amt Per Serving		% DV

	Total Fat 1.7g	2 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 1.2g
	Polyunsanturated Fat 0.2g
Cholesterol 0mg		0 %
Sodium 32.8mg		1 %
Potassium 48mg		1 %
Total Carbohydrate 1.1g		0 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 0.8g
Protein 0.2g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 20

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