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Farmers Market Chilled Soup

Farmers Market Chilled Soup

A vibrant, refreshing dish perfect for hot summer days, offering a delightful way to enjoy the season's freshest produce. This recipe is incredibly useful for its simplicity and versatility, allowing you to adapt it to whatever bounty you find at your local market.
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Prep Time 15 minutes
Chilling Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 bowls
Course: Soup
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups fresh, ripe tomatoes e.g., heirloom, Roma, roughly chopped
  • 1 cup cucumber peeled, seeded, and roughly chopped
  • 1/2 cup bell pepper any color, seeded and roughly chopped
  • 1/4 cup red onion roughly chopped
  • 1 clove garlic minced
  • 2 tablespoons fresh basil leaves plus extra for garnish
  • 1 tablespoon fresh mint leaves plus extra for garnish
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon red wine vinegar or lemon juice
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon black pepper or to taste
  • 1/4 cup water or vegetable broth (optional, for thinner consistency)
Optional garnishes
  • croutons
  • plain yogurt or sour cream a dollop
  • avocado diced
  • balsamic glaze a drizzle

Equipment

  • Blender
  • Food Processor
  • Airtight container

Method
 

  1. Wash and roughly chop the tomatoes, cucumber, bell pepper, and red onion. No need for precise cuts as everything will be blended. Peel the cucumber and remove any seeds if they are large. Mince the garlic clove.
    2 cups fresh, ripe tomatoes, 1 cup cucumber, 1/2 cup bell pepper, 1/4 cup red onion, 1 clove garlic
  2. In a blender or food processor, combine the chopped tomatoes, cucumber, bell pepper, red onion, minced garlic, fresh basil leaves, and fresh mint leaves.
    2 cups fresh, ripe tomatoes, 1 cup cucumber, 1/2 cup bell pepper, 1/4 cup red onion, 1 clove garlic, 2 tablespoons fresh basil leaves, 1 tablespoon fresh mint leaves
  3. Add the extra virgin olive oil, red wine vinegar (or lemon juice), salt, and black pepper to the blender.
    1 tablespoon extra virgin olive oil, 1 tablespoon red wine vinegar, 1/2 teaspoon salt, 1/4 teaspoon black pepper
  4. Secure the lid on your blender or food processor. Blend the ingredients until the soup reaches your desired consistency. For a super smooth soup, blend for longer. If you prefer a bit more texture, blend for a shorter time.
  5. If the soup is too thick for your liking, add 1/4 cup of water or vegetable broth and blend again until it’s the perfect consistency.
    1/4 cup water
  6. Taste the soup and adjust the salt and pepper as needed. You might want a little more vinegar or lemon juice for tanginess, or more herbs for extra freshness.
    1 tablespoon red wine vinegar, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 2 tablespoons fresh basil leaves, 1 tablespoon fresh mint leaves
  7. Pour the soup into an airtight container. Cover and refrigerate for at least 1 hour, or ideally 2-3 hours, to allow the flavors to meld and the soup to chill completely. This step is crucial for the best flavor.
  8. Ladle the chilled soup into bowls. Garnish with extra basil leaves, mint, croutons, a swirl of yogurt or sour cream, diced avocado, or a drizzle of balsamic glaze, as desired.
    croutons, plain yogurt or sour cream, avocado, balsamic glaze, 2 tablespoons fresh basil leaves, 1 tablespoon fresh mint leaves

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Best served chilled.
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