*  Exported from  MasterCook  *

                   Chilled Sonoma Tomato Vegetable Soup

Recipe By     : Marian Burros, Chateau Souverein Cafe
Serving Size  : 12   Preparation Time :0:30
Categories    : Soups                            Tomatoes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  16                    Ripe tomatoes -- blanched,
                        - peeled, and seeded
   4                    English cucumbers -- peeled,
                        - seeded
   4      lg            Red bell peppers -- seeded
   2                    Celery ribs
     1/2  md            Onion
   1      sm            Jalapeno pepper -- cored,
                        - seeded, and chopped fine
   1                    Serrano pepper -- cored,
                        - seeded, and chopped fine
     1/2  c             Tomato juice
   7      tb            Sherry wine vinegar
   6      tb            Olive oil
                        Salt -- to taste
                        Freshly ground pepper --
                        - to taste
                        Cayenne pepper -- to taste
     1/4  c             Mixed fresh herbs; chopped,
                        - (Italian parsley, chives,
                        - cilantro, and tarragon)

Cut tomatoes, cucumbers, bell peppers, celery, and onion into 1"
pieces. Place in a stainless-steel bowl along with jalapeno and
Serrano chilies. Add tomato juice, vinegar, and olive oil. Season
lightly with salt and peppers. Cover and refrigerate overnight,
stirring occasionally.

Place the mixture in a food processor and mince until the vegetables
are fine but still have some texture to them. Return the mixture to a
bowl, add the chopped herbs and to a bowl, add the chopped herbs and
correct the seasonings to taste. Chill and serve in ice-cold bowls.

Recipe FROM: NY Times, Sep 11, 1996


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