Savor the bold, fresh flavor of summer tomatoes in this popular no-cook soup. Using sweet corn in the medley of toppings adds an interesting twist.
- 50 min.
- Makes 8 side-dish servings (1 1/2 cups each)
1. In a blender or food processor, combine tomatoes, tomato juice, bread crumbs, onion, garlic, cilantro, basil, vinegar, olive oil, sea salt and pepper. Cover and blend until smooth. Pour into a large bowl. Stir in half of the chopped cucumber and bell peppers. Season to taste with hot pepper sauce. Cover and chill 2 to 24 hours.
2. For toppings, combine remaining chopped cucumber and bell peppers, the beefsteak tomato, corn and green onions. Cover and chill until serving time.
3. To serve, pour blended tomato mixture into individual bowls and serve with reserved chopped vegetable toppings.
Quick Tip: Make your own dry bread crumbs for this soup from French bread slices that have been dried on a cookie sheet for a day or two until crisp, then pulverized in a blender or food processor.