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Cold Tuscan Tomato Soup

Cold Tuscan Tomato Soup recipe image
This chilled Tuscan tomato soup is the perfect way to beat the summer heat while enjoying rich, savory Italian flavors. The base of tomato-basil pasta sauce and tomato juice creates a deep, velvety foundation that is brightened by fresh cucumber and sharp green onions. A splash of tarragon vinegar adds a sophisticated tang, while minced garlic and a hint of hot pepper provide a gentle warmth. The texture is smooth yet refreshing, making it an ideal light meal or appetizer for warm evenings. It&# 226;€™s easy to prepare ahead of time, allowing the flavors to meld beautifully in the refrigerator. Serve it straight from the fridge for a crisp, cooling experience that feels both rustic and elegant.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 251.4
Dietary: Vegan, Vegetarian
Description
This chilled Tuscan tomato soup is the perfect way to beat the summer heat while enjoying rich, savory Italian flavors. The base of tomato-basil pasta sauce and tomato juice creates a deep, velvety foundation that is brightened by fresh cucumber and sharp green onions. A splash of tarragon vinegar adds a sophisticated tang, while minced garlic and a hint of hot pepper provide a gentle warmth. The texture is smooth yet refreshing, making it an ideal light meal or appetizer for warm evenings. It&# 226;€™s easy to prepare ahead of time, allowing the flavors to meld beautifully in the refrigerator. Serve it straight from the fridge for a crisp, cooling experience that feels both rustic and elegant.
Ingredients
  • 26 oz Tomato-basil pasta sauce
  • 1 cups Finely chopped chopped cucumber
  • 1/4 cups Finely chopped green onions
  • 3 tablespoons Tarragon vinegar
  • 3 garlic Cloves -- minced
  • 2 tablespoons Olive oil
  • 1 teaspoons Worcestershire sauce
  • 1/2 teaspoons Hot red pepper sauce
  • 1/4 teaspoons Ground black pepper
  • 4 cups Tomato juice
Directions
  1. 1
    Pour the tomato-basil pasta sauce and tomato juice into a large mixing bowl.
  2. 2
    Add the olive oil, tarragon vinegar, Worcestershire sauce, hot red pepper sauce, and ground black pepper to the liquid base.
  3. 3
    Stir in the minced garlic cloves until evenly distributed.
  4. 4
    Fold in the finely chopped cucumber and green onions gently to maintain their texture.
  5. 5
    Cover the bowl tightly with plastic wrap or a lid and refrigerate for at least 2 hours to allow flavors to meld.
  6. 6
    Stir the soup well before serving to redistribute the vegetables.
  7. 7
    Ladle into chilled bowls and serve immediately.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 251.4kcal
% Daily Value *
Total Fat 9.4g15%
Saturated Fat 1.1g6%
Cholesterol 0.0mg0%
Sodium 137.8mg6%
Total Carbohydrate 40.1g14%
Dietary Fiber 11.9g48%
Sugars 25.6g
Protein 9.0g18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: cold soup, tomato soup, tuscan, italian, chilled, summer, vegan, basil, cucumber, tarragon, garlic, refreshing, appetizer, light meal, no cook, make ahead, tomato juice, green onion
Read it online: https://www.chefs-mate.com/recipe/cold-tuscan-tomato-soup/