Cold soup is a perfect for these hot summer days. Use ripe tomatoes fresh from the garden and impress the whole family with this satisfying lunch!

INGREDIENTS

  • 8 slices whole grain bread, cubed
  • 2 lbs. tomatoes, halved
  • 2 garlic cloves, minced
  • 1 Tbsp. sherry vinegar
  • 1 tsp. salt
  • 1/4 c. olive oil
  • 4 slices bacon, cooked and chopped
  • 4 Tbsp. sour cream

Yield: 8 servings

DIRECTIONS

  1. Chop tomatoes and place into a large bowl. Add the bread cubes, garlic, vinegar, and salt. Let bread absorb liquid for 15 minutes.
  2. Transfer the mixture to a food processor or blender, and process until smooth.
  3. With the machine running, gradually add the olive oil.
  4. Cover and chill the soup until cold, about 2 hours.
  5. Divide soup among bowls, and garnish with bacon and sour cream.
  6. Finish with a bit more olive oil.

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