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    from "Recipes from Home" by David Page and Barbara Shinn

    This uncooked chilled tomato soup, inspired by gazpacho, is chunky with the squash, zucchini, peppers, and tomatoes. We serve it really cold, in pre-chilled bowls.

    Serves 4

    4 pounds very ripe tomatoes
    3 tablespoons red wine vinegar
    1 tablespoon granulated sugar
    1 teaspoon cayenne pepper
    1/2 cup diced red onion (1/8-inch dice)
    1/2 cup diced summer squash (1/8-inch dice)
    1/2 cup diced zucchini (1/8-inch dice)
    1/2 cup diced red bell pepper (1/8-inch dice)
    1/4 cup olive oil
    Kosher salt and freshly ground black pepper to taste
    2 tablespoons chopped fresh parsley or summer savory

    Print recipe

    Core and coarsely chop the tomatoes in a food processor, purée the tomatoes, in batches, until smooth. Place a large strainer over a large bowl and press the tomatoes through the strainer. Add the vinegar, sugar, and cayenne to the purée and mix thoroughly. Stir in the diced vegetables and olive oil and season with salt and pepper. Refrigerate for at least 1 hour.
    Serve chilled, garnished with the fresh herbs.

    Product nutrition and information
     Quantity Ingredients Est.Price
      Plum Tomato, Large - $1.99/lb
     Farm Fresh, Lg
      Roland Aged French Red Wine Vinegar - $2.99/ea
      Red Onion, Large - $1.49/lb
     Lg, Farm Fresh
      Red Bell Pepper, Large - $2.99/lb
     Farm Fresh, Lg
      Green Zucchini, Medium - $1.99/lb
     Farm Fresh, Med
      Yellow Zucchini, Medium - $2.49/lb
     Farm Fresh, Med
      Italian Parsley - $1.99/ea
     Farm Fresh
    You May Already Have
      Domino Granulated White Sugar - $2.49/ea
     2lb box
      FreshDirect Cayenne Pepper - $3.59/ea
      Filippo Berio Olive Oil - $7.49/ea
      Morton's Coarse Kosher Salt - $2.69/ea
      FreshDirect Tellicherry Peppercorns - $3.79/ea
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