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Cold Tomato Soup




Source of Recipe


Lee's Kitchen






Recipe Introduction


This recipe fills a 64 oz blender container





List of Ingredients



• 1 14.5 oz can chili ready diced tomatoes
  
• 1 14.5 oz can plain diced tomatoes
  
• 1 large red bell pepper, large dice
  
• 1 medium green bell pepper, large dice
  
• 1 large cucumber, peeled & cut into thick rounds
  
• 1/4 cup (or to taste) fresh basil
  
• 1/2 tsp onion powder
  
• 1 tsp McCormick Garlic & Herb blend
  
• 1 tsp sea salt & Italian herb blend
  
• 1/3 block silken tofu (optional)
  
• 1/3 cup extra virgin olive oil
  
• 1/3 cup red wine vinegar
  
• Freshly ground black pepper to taste
  
• GARNISH
  
• Additional chopped bell peppers and cucumber
  
• Chopped chives
  
• Croutons
  
• Parmesan cheese
  






Instructions



1. Combine all ingredients except garnish ingredients in a 64 oz blender container. Blend until mixture is smooth.
   
2. Chill for several hours. Adjust seasonings if needed.
   
3. Serve with additional chopped vegetables, chives, croutons and Parmesan cheese.