Cold Tomato Soup
from New York Times Cooking
Summer Dairy-free
- 0.500 Cup Sweet onion (Wiki) Explore
- 1.000 Cup Bell peppers (Wiki) Explore
- 1.000 Firm ripe avocado (Wiki) Explore
- 1.000 clove Garlic (Wiki) Explore
- 1.000 Tablespoon Kosher salt (Wiki) Explore
- 1.000 Tablespoon Sherry vinegar (Wiki) Explore
- 2.000 Tablespoon Chives (Wiki) Explore
- 2.000 Tablespoon Parsley (Wiki) Explore
- 2.000 Tablespoon Extra virgin olive oil (Wiki) Explore
- 2.000 Tablespoon Sherry vinegar (Wiki) Explore
- 3.000 Pound Ripe red tomatoes (Wiki) Explore
- 4.000 large cloves Garlic (Wiki) Explore
- 4.000 Tablespoon Extra virgin olive oil (Wiki) Explore
- 6.000 slices French bread or ciabatta (Wiki) Explore
- Black pepper (Wiki) Explore
- Generous pinch Cayenne (Wiki) Explore
- Salt and pepper (Wiki) Explore