Creamy Iced Tomato Soup

Submitted by one_of_t2

"This is an amazing low fat, full-of-taste cold tomato soup and it is very easy to prepare. Cooking time is cooling time."

 

• Ready In: 4hrs 10mins
• Ingredients: 8
• Yields: 4 cups
• Serves: 8

ingredients

• 2 tomatoes (large, ripe)
• 1 garlic clove (crushed)
• 1 teaspoon sugar
• 1 teaspoon salt (or to taste)
• 1⁄2 teaspoon pepper
• 2 cups tomato juice (fresh or canned)
• 1 cucumber (large English diced)
• 1 cup low-fat sour cream (for richer soup use full-fat)

directions

1. Place all ingredients in a blender except sour cream.
2. Puree until smooth.
3. Refrigerate until cold (you may prepare up to 2 days in advance).
4. Just before serving, stir in sour cream.
5. Serving suggestions: To keep the soup cold while serving, place a smaller bowl inside a large bowl and add ice to the larger bowl. Place the cold soup in the smaller bowl. Serve the soup in small bowls or single serving "shot glasses".

Reviews

[Ilysse]

I changed this a bit so I don't even know if I should rate this...but...I used roma tomatoes that I roasted with garlic and EVOO...I got 2 cups of them after they were roasted...I also added a red bell pepper to the blender...I roasted the tomatoes with a little sugar so I didn't add any to the soup itself. This was very good served with grilled pimento cheese sandwiches. The whole family loved it.

 

[Tea Girl]

This is a really great recipe, I prepared it last night for lunch today. It was super easy and really good on a warm day like today. I didn't change anything about it, other than making half the recipe because I thought 8 servings would be too much for us. It is definitely better if you let it sit for awhile so the garlic can work into it, because I tasted a spoonful before bed, and it was just good then rather than great like it was for lunch. The flavours really come together well and sour cream gives it a nice touch. Made for PAC Spring '09.