This soup just screams "summer" with its bright, refreshing flavor and cool temperature. Holding out a little bit of the bell pepper and tomato for a fresh relish garnish adds textural variety—some crunch and chew to contrast the smooth soup. A high-powered blender will yield the silkiest results, but a regular blender works well, too (just be sure to blend for several minutes). You can make the soup a day ahead and keep it chilled; just give it a good whisk or another turn in the blender before serving.
Category: Soups, Stews and Chili
Cuisine: not set
1 3/4 pounds yellow bell peppers (about 4 medium)
1 1/2 pounds yellow tomatoes (about 2 large tomatoes)
1 1/2 cups peeled seeded chopped cucumber
2 cloves
2 tablespoons sherry vinegar
3/4 teaspoon kosher salt
5 tablespoons olive oil divided
1 1/2 tablespoons fresh lemon juice divided
2 tablespoons thinly sliced green onions (white parts only)
Find any recipe, add your own, make grocery lists easily from recipes. Enter any 3 ingredients and BigOven will tell you what you can make. It's free! (4.5/5 stars)