Chilled Fresh Tomato Soup

One of my favorite recipes when the heat of July bears down on Gainesville (like it is today on the Fourth of July) is Chilled Fresh Tomato Soup. It is light, refreshing and can be made from ingredients you almost always have in your pantry and fridge. You can garnish it with a dollop of sour cream. Or some shredded cheddar and green onions. You can easily adjust the spices in the recipe if you like your soup with a little more kick. Here's to a refreshing Fourth of July for you and yours!

Chilled Fresh Tomato Soup

2 tablespoons olive oil
1 red bell pepper, coarsely chopped
1 jalapeno chili, chopped (or 2 tablespoons pickled jalapeno, chopped)
1 1/2 pounds tomatoes, seeded, chopped
2 tablespoons lime juice (can also use lemon juice)
1 tablespoon prepared horseradish (more if you like more kick)
6 green onions, chopped (can also use 1/4 cup of chopped onion)
2 garlic cloves, chopped
4 cups tomato juice (can also substitute V-8 juice)

Heat oil in a heavy large saucepan over low heat. Add onions, peppers, garlic and jalapenos. Cover, cook until veggies are tender, stirring often, about 20 minutes. Add tomatoes, tomato juice, lime juice and horseradish. Increase heat to medium high, boil uncovered until flavors blend, stirring often, about 10 minutes. Cool slightly. Working in batches puree soup in blender until smooth. Chill at least four hours.

To serve, mix 1/4 of sour cream with a little half and half to thin. Serve soup with a drizzle of the sour cream on top. Or garnish with shredded cheddar, a few chopped green onions and a dollop of sour cream.