Chilled Fresh Tomato Soup with Pepper Relish

Preparation info

  • Serves


    • Difficulty


Appears in

Culinary Artistry

By Andrew Dornenburg and Karen Page

Published 1996

  • About


  • 2 pounds firm, ripe tomatoes
  • 1/4 cup minced red onion
  • 1/4 cup


  1. Cut the tomatoes into 1-inch chunks. Purée them through the fine blade of a food mill to extract the juice and pulp and leave the skins and seeds behind. (A food processor or blender should not be used for this step as too much air is incorporated into the purée.) Cover the purée tightly and refrigerate for 2 hours.
  2. Just before serving, mince the red onion and yel