Zuppa Di Pomodoro Freddo
By: Barnaby Dorfman
Published: Sunday, December 6, 2009 - 1:50am

Ingredients




3 Pounds Fresh Ripe Roma tomatoes
1 Yellow Bell Pepper
1/2 Cucumber
1 Onion
1 Clove Garlic
1/2 Cup Fresh Lemon Juice
1/2 Cup Extra Virgin Olive Oil
Salt, to taste
Pepper, to taste
Hot sauce, to taste

Preparation

1 Peel seed and dice the tomatoes, yellow pepper and cucumber. Chop onion and garlic. Blend all vegetables in a food processor or blender until smoothly pureed, adding lemon juice and olive oil gradually. Add salt, pepper and Tabasco sauce to taste. Cover and refrigerate at least 30 minutes for flavors to blend. 2 Serve chilled soup in a tureen garnished with thyme croutons.