Recipe - Chilled Sonoma Tomato Vegetable Soup

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

Cut tomatoes, cucumbers, bell peppers, celery and onion into 1inch pieces.
Place in a stainlesssteel 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 icecold bowls.

Recipe by: Marian Burros, NY Times 91196Chateau Souverein Cafe

Posted to recipeludigest by "Crane C. Walden" cranew@foothill.net on Feb
5, 1998