Ingredients
Serves 4
| 1 can | 796 ml can Pastene San Marzano DOP Tomatoes | |
| 1½ cup | cucumbers, peeled and chopped | |
| ½ cup | red onion, chopped | |
| ½ cup | Pastene Roasted Red Pepper | |
| 1 | jalapeño pepper, seeds removed | |
| 1 tsp | red pepper flakes | |
| 4 tsp | Pastene Red Wine Vinegar | |
| 1 tsp | kosher salt | |
| black pepper to taste | ||
| Pastene Balsamic Vinegar, as garnish |
Directions
Prep time: 10 minutes | Chilling Time: 2 hours
- Combine all ingredients and put into a blender. Work in batches, if necessary.
- Chill the soup for at least 2 hours before serving. The flavours will develop while chilling and the soup will be more balanced, complex, and refreshing the longer it chills.
- Serve cold and garnish with balsamic vinegar.
