Yellow tomatoes are a little less acidic than red, making this chilled soup's flavor sublime.

Emilie Zanger
Recipe by Cooking Light June 2015


Credit: Tru Studio

Recipe Summary test

25 mins
55 mins
Serves 6


Ingredient Checklist


Instructions Checklist
  • Combine 1/2 cup water and bread in a small bowl; let stand 5 minutes.

  • Place bell pepper, cucumber, onion, 3 tablespoons oil, vinegar, garlic, and yellow tomato in a blender; process until smooth. Add bread mixture and salt to blender; process 1 minute. Cover and refrigerate at least 30 minutes. Place 1 cup soup in each of 6 bowls. Top evenly with remaining 1 1/2 teaspoons oil and red tomatoes.

Chef's Notes

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Nutrition Facts

153 calories; fat 8.6g; saturated fat 1.2g; mono fat 5.9g; poly fat 1.1g; protein 4g; carbohydrates 17g; fiber 2g; iron 2mg; sodium 217mg; calcium 37mg.