Recipe for Chilled Sonoma Tomato Vegetable Soup 
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Yield:
12 Servings
Ingredients:
Amount Ingredient
16 x Ripe tomatoes, blanched, peeled and seeded
4 x English cucumbers, peeled and seeded
4 lrg Red bell peppers, seeded
2 stalk celery
1/2 med Onion
1 sm Jalapeno pepper, cored, seeded and, chopped fine
1 x Serrano pepper. cored, seeded and, chopped fine
1/2 cup Tomato juice
7 tbl Sherry wine vinegar
6 tbl Olive oil
Salt and freshly ground pepper and
Cayenne pepper to taste
Instructions:
Instructions: Cut tomatoes, cucumbers, bell peppers, celery and onion into 1-inch pieces.

Place in a stainless-steel bowl along with jalapeno and Serano chilies. Add tomato juice, vinegar and olive oil. Season lightly with salt and peppers.

Cover and refrigerate overnight, stirring occasionally. Place the mixture in a food processor and mince until the vegetables are fine but still have some texture to them. Return the mixture to a bowl, add the chopped herbs and to a bowl, add the chopped herbs and correct the seasonings to taste.

Chill and serve in ice-cold bowls.

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