Chilled Heirloom Tomato Soup Recipe | James Beard Foundation
Guests couldn’t get enough of Pierre Schaedelin’s simple, gazpacho-style soup at Chefs & Champagne.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at archive.jamesbeard.org.
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
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