Iced Yellow Tomato Soup

A blended mixture of fresh garden vegetables make up this chilled summer side dish soup recipe.

Iced Yellow Tomato Soup
15 mins
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  • 2 14 ounce can reduced-sodium chicken broth
  • 1 1/2 pounds yellow tomatoes, peeled, seeded, and cut up (about 5 medium)
  • 1 large yellow sweet pepper
  • 2 - 3 yellow banana peppers, seeded and cut up
  • 4 cloves garlic, chopped
  • 1/2 small onion
  • 1 small Roma tomato, peeled, seeded, and diced
  • Fresh whole chives (optional)
In a food processor bowl or blender container combine half of the broth, yellow tomatoes, sweet pepper, banana pepper, garlic, and onion. Cover and process or blend mixture until smooth. Repeat.
Transfer soup to bowl. Chill, covered, for 4 hours. Top with diced Roma tomato and garnish with fresh whole chives, if desired. Makes 8 servings.

nutrition information

Per Serving: cal. (kcal) 41, Fat, total (g) 1, carb. (g) 7, fiber (g) 1, pro. (g) 2, vit. A (IU) 340, vit. C (mg) 63, sodium (mg) 299, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
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