This soup just screams "summer" with its bright, refreshing flavor and cool temperature. 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.
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 garlic 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)
Est. added sugars 0g
How to Make It
Dice bell peppers to equal 1/4 cup; reserve. Dice tomatoes to equal 1/4 cup; reserve. Roughly chop remaining bell peppers and tomatoes, and place in a blender. Add cucumber, garlic, vinegar, salt, 3 tablespoons oil, and 1 tablespoon lemon juice to blender; process on high until very smooth, 1 to 2 minutes. Chill 1 hour.
Stir together reserved 1/4 cup bell peppers and 1/4 cup tomatoes in a small bowl. Add onion slices and remaining 1 1/2 teaspoons lemon juice, and toss. Ladle chilled soup evenly into each of 6 bowls. Top each serving with pepper-tomato mixture, and drizzle evenly with remaining 2 tablespoons oil.
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