Typically sweeter and lower in acidity than red tomatoes, the yellow variety make a sunny version of this classic chilled summer soup.
- Portion size 6 servings
- Credits : Canadian Living Magazine: August 2007
Ingredients
Method
Halve tomatoes crosswise; squeeze juice and seeds into strainer set over bowl, pressing on pulp to extract juice. Reserve juice. Dice tomato.In small bowl, combine 1/4 cup (50 mL) of the tomatoes, 1/4 cup (50 mL) of the cucumber and 2 tbsp (25 mL) of the red onion; set aside for garnish. (Make-ahead: Cover and refrigerate for up to 2 days.)
In blender, blend together remaining tomatoes and reserved juice, remaining cucumber and red onion, yellow pepper, garlic, wine, oil, vinegar, salt, and hot pepper sauce (if using) until smooth. Cover and refrigerate for 4 hours. (Make-ahead: Refrigerate in airtight container for up to 2 days.) Serve topped with reserved vegetable garnish.
Nutritional facts Per serving, about:
- Sodium 225 mg
- Protein 2 g
- Calories 104.0
- Total fat 7 g
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 8 g
%RDI
- Iron 7.0
- Folate 24.0
- Calcium 2.0
- Vitamin A 1.0
- Vitamin C 85.0
