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A Cooking Adventure with Thom

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Regina Spiegel
The Daily Soup Cook Book

Yield: 12 cups




2 red bell pepper
2 green bell pepper
2 yellow bell pepper
2 large fresh tomatoes, stems removed and tomatoes halved
4 cups tomato juice
2 tablespoons olive oil
2 tablespoons red wine vinegar
1 tablespoon sherry vinegar
2 cloves garlic
1 pickled jalapeno
2 teaspoons kosher salt
1 teaspoon Tabasco sauce
2 cucumbers, halved, seeded, and cut into -inch cubes
cup chopped fresh cilantro
cup chopped scallions

Cooking Method

Halve the peppers, remove the seeds and white portion, and transfer the seed and white portion (the items normally discarded in other recipes!) to a blender or food processor.

  1. Add the tomatoes, 2 cups of the tomato juice, oil, both vinegars, garlic, jalapeno, salt, and Tabasco and puree until smooth.

  2. Transfer the mixture to a large bowl and add the remaining tomato juice.

Cut the peppers (fresh portion) into small dice.

  • Stir the diced peppers, cucumber, and cilantro into the pureed mixture.

Refrigerate until ready to serve.


To serve, ladle the soup into bowls and top with the chopped scallions.

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