Picnic Cold Tomato Soup Romanoff
Transform your next al fresco meal with Picnic Cold Tomato Soup Romanoff, a vibrant and refreshing twist on classic gazpacho. This no-cook tomato soup is a medley of ripe tomatoes, crisp cucumbers, and sweet red bell peppers blended to creamy perfection with tangy sour cream, zesty red wine vinegar, and fragrant fresh dill. Perfectly seasoned with a hint of garlic and a touch of sugar, this chilled soup is made extra luxurious with a drizzle of olive oil and customizable garnishes like cucumber slices or a dollop of sour cream. Ready in just 20 minutes (with no cooking required!), this icy-cold soup is the ultimate portable dish for picnics or warm summer days. Whether served straight from the fridge or over a few refreshing ice cubes, it’s as visually stunning as it is delicious!
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 6 medium ripe tomatoes
- 1 large cucumber
- 1 medium red bell pepper
- 1 small yellow onion
- 2 cloves garlic
- 1 cup vegetable broth
- 0.5 cup sour cream
- 2 tablespoons fresh dill
- 2 tablespoons red wine vinegar
- 2 tablespoons olive oil
- 1 teaspoon sugar
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 optional ice cubes
Instructions
Wash and core the tomatoes, then cut them into quarters.
Peel the cucumber and cut it into chunks. Reserve a handful of thinly sliced cucumber for garnish if desired.
Remove the seeds and stem from the red bell pepper, then cut it into pieces.
Peel and chop the yellow onion and garlic cloves.
Add the tomatoes, cucumber, red bell pepper, onion, and garlic into a blender or food processor. Blend until smooth.
Strain the mixture through a fine mesh sieve into a large bowl to remove any solids, pressing with a spatula to extract all the liquid.
Stir in the vegetable broth, sour cream, finely chopped dill, red wine vinegar, olive oil, sugar, salt, and black pepper. Mix well to combine.
Taste and adjust seasoning as needed. If the soup is too thick, add a bit more vegetable broth or water to reach your preferred consistency.
Cover and refrigerate for at least 1 hour to allow the flavors to meld and the soup to chill thoroughly.
Before serving, give the soup a good stir. Optionally, add a couple of ice cubes to each bowl to keep the soup extra cold during your picnic.
Garnish with reserved cucumber slices, a dollop of sour cream, or a sprinkle of fresh dill. Serve immediately.
Nutrition Facts
Calories |
208 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.5 g | 17% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 14 mg | 5% | |
| Sodium | 656 mg | 29% | |
| Total Carbohydrate | 20.2 g | 7% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 11.5 g | ||
| Protein | 4.8 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 90 mg | 7% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 710 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
