*  Exported from  MasterCook  *
 
                    Chilled Sonoma Tomato Vegetable Soup
 
 Recipe By     : Marian Burros, NY Times -9-11-96-Chateau Souverein Cafe
 Serving Size  : 12   Preparation Time :0:30
 Categories    : Soups                            Tomatoes
                 Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   16                    ripe tomatoes, blanched, peeled and seeded
    4                    English cucumbers, peeled and seeded
    4      large         red bell peppers, seeded
    2      stalks        celery
      1/2  medium        onion
    1      small         jalapeno pepper, cored, seeded and -- chopped fine
    1                    Serrano pepper. cored, seeded and -- chopped fine
      1/2  cup           tomato juice
    7      tablespoons   sherry wine vinegar
    6      tablespoons   olive oil
                         Salt and freshly ground pepper and
                         cayenne pepper to taste
      1/4  cup           chopped mixed fresh herbs (Italian
                         parsley, chives, cilantro and tarragon
 
 1. 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 tom
 ato juice, vinegar and olive oil. Season lightly with salt and peppers. Cover a
 nd refrigerate overnight, stirring occasionally.
 
 2. Place the mixture in a food processor and mince until the vegetables are fin
 e but still have some texture to them. Return the mixture to a bowl, add the ch
 opped 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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 NOTES : 135 calories, 8 grams fat, 4 grams protein, 15 grams carbohydrate