You must include the tomatoes, onions and garlic, but you can vary the other vegetables, as you like, depending on what you have in your fridge and what is fresh at the market. The Due Cellucci Tomato Basil sauce works best to give this chilled soup a full flavor. Garnish with a dollop of Greek yogurt or sour cream and minced scallions or basil for the perfect summer soup.
2 cloves garlic, peeled
1 medium red onion, roughly chopped
4-6 ripe tomatoes (on the vine work well), cored and quartered
2 carrots, cut into 1 inch cubes
2 red or yellow peppers (or one of each), cored, seeded and roughly chopped
2 cucumbers, seeded, peeled and roughly chopped
1 jar of Due Cellucci Tomato Basil Sauce (or more as needed)
2 tablespoons olive oil
2 tablespoons red wine vinegar
Salt and pepper
2 dashes hot sauce
Garnish: Greek yogurt, sour cream or crème fraiche, chopped scallions, basil
1. In a food processor fitted with the steel blade or blender, puree the garlic, add the onion and tomatoes and puree until smooth. Place mixture in large bowl.
2. Puree carrots and peppers to desired smoothness and add to bowl with tomatoes, onions and garlic.
3. Puree cucumber to desired smoothness and add to bowl with other vegetables.
4. Add Due Cellucci Tomato Basil Sauce, oil and vinegar. Season with salt, pepper and hot sauce to taste.
Chill in fridge 4-8 hours or overnight. (Will keep for 1 week)
Serve cold and garnish with yogurt or sour cream and chopped scallions or basil
Serves 10-12 generous portions.