Chilled Heirloom Tomato Soup Recipe | James Beard Foundation

Ingredients

• 1 1/2 pounds ripe tomatoes, roughly chopped
• 1 red onion, roughly chopped
• 1 red bell pepper, roughly chopped
• 1/2 cucumber, peeled and roughly chopped
• 1/2 yellow bell pepper, roughly chopped
• 1/2 celery stalk, roughly chopped
• 12 ounces canned plum tomatoes
• 1/4 cup ketchup
• 2 tablespoons red wine vinegar
• 1 teaspoon Tabasco sauce