Test Kitchen-Approved
Author Notes: This is made with raw vegetables, and is slushy and cooling. It couldn't be easier and is really refreshing on a boiling day when you don't want to turn on the stove. —naomi
Serves: 6
Ingredients
-
1
large cucumber
-
3
big tomatoes
-
1
slice red onion
-
1
clove garlic
-
1/4
cup olive oil
-
1/8
cup vinegar
-
1
cup tomato juice
-
2
ears of corn
-
1
poblano pepper
In This Recipe
Directions
- puree first 7 ingredients in a food processor or blender.
- add pepper, diced.
- cut off the kernels from a raw cob of corn and add them to the soup.
- salt and pepper to taste.
- put in fridge to serve cold.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Cold Soup
More Great Recipes:
Soup|Vegetable|Make Ahead|Serves a Crowd|Memorial Day|Fourth of July|Summer
0 Reviews