Name: Chilled Sonoma Tomato Vegetable Soup
Ingredients: 16 Ripe tomatoes; blanched, peeled and seeded; 4 English cucumbers; peeled and seeded; 4 lg Red bell peppers; seeded; 2 Stalks celery; 1/2 md Onion; 1 sm Jalapeno pepper; cored, seeded and, chopped fine; 1 Serrano pepper. cored; seeded and, chopped fine; 1/2 c Tomato juice; 7 tb Sherry wine vinegar; 6 tb Olive oil; Salt and freshly ground pepper and; Cayenne pepper to taste; 1/4 c Chopped mixed fresh herbs (Italian parsley; chives, cilantro and tarragon)

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Gotthold Lessing

CATEGORY	CUISINE	TAG	YIELD
Grains	English	Soups	12	Servings

INGREDIENTS

16		Ripe tomatoes; blanched, peeled and seeded
4		English cucumbers; peeled and seeded
4	lg	Red bell peppers; seeded
2		Stalks celery
1/2	md	Onion
1	sm	Jalapeno pepper; cored, seeded and, chopped fine
1		Serrano pepper. cored; seeded and, chopped fine
1/2	c	Tomato juice
7	tb	Sherry wine vinegar
6	tb	Olive oil
		Salt and freshly ground pepper and
		Cayenne pepper to taste
1/4	c	Chopped mixed fresh herbs (Italian parsley; chives, cilantro and tarragon)

INSTRUCTIONS

Cut tomatoes, cucumbers, bell peppers, celery and onion into 1-inch pieces.
Place in a stainless-steel bowl along with jalapeno and Serano chilies. Add
tomato juice, vinegar and olive oil. Season lightly with salt and peppers.
Cover and refrigerate overnight, stirring occasionally. Place the mixture
in a food processor and mince until the vegetables are fine but still have
some texture to them. Return the mixture to a bowl, add the chopped herbs
and to a bowl, add the chopped herbs and correct the seasonings to taste.
Chill and serve in ice-cold bowls.
Recipe by: Marian Burros, NY Times -9-11-96-Chateau Souverein Cafe
Posted to recipelu-digest by "Crane C. Walden" <cranew@foothill.net> on Feb
5, 1998

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