Picnic Cold Tomato Soup Romanoff

Transform your next al fresco meal with Picnic Cold Tomato Soup Romanoff, a vibrant and refreshing twist on classic gazpacho. This no-cook tomato soup is a medley of ripe tomatoes, crisp cucumbers, and sweet red bell peppers blended to creamy perfection with tangy sour cream, zesty red wine vinegar, and fragrant fresh dill. Perfectly seasoned with a hint of garlic and a touch of sugar, this chilled soup is made extra luxurious with a drizzle of olive oil and customizable garnishes like cucumber slices or a dollop of sour cream. Ready in just 20 minutes (with no cooking required!), this icy-cold soup is the ultimate portable dish for picnics or warm summer days. Whether served straight from the fridge or over a few refreshing ice cubes, it’s as visually stunning as it is delicious!

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:0 mins

Total Time:20 mins

Servings: 4

Ingredients

• 6 medium ripe tomatoes
• 1 large cucumber
• 1 medium red bell pepper
• 1 small yellow onion
• 2 cloves garlic
• 1 cup vegetable broth
• 0.5 cup sour cream
• 2 tablespoons fresh dill
• 2 tablespoons red wine vinegar
• 2 tablespoons olive oil
• 1 teaspoon sugar
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 4 optional ice cubes

Directions

Step 1

Wash and core the tomatoes, then cut them into quarters.

Step 2

Peel the cucumber and cut it into chunks. Reserve a handful of thinly sliced cucumber for garnish if desired.

Step 3

Remove the seeds and stem from the red bell pepper, then cut it into pieces.

Step 4

Peel and chop the yellow onion and garlic cloves.

Step 5

Add the tomatoes, cucumber, red bell pepper, onion, and garlic into a blender or food processor. Blend until smooth.

Step 6

Strain the mixture through a fine mesh sieve into a large bowl to remove any solids, pressing with a spatula to extract all the liquid.

Step 7

Stir in the vegetable broth, sour cream, finely chopped dill, red wine vinegar, olive oil, sugar, salt, and black pepper. Mix well to combine.

Step 8

Taste and adjust seasoning as needed. If the soup is too thick, add a bit more vegetable broth or water to reach your preferred consistency.

Step 9

Cover and refrigerate for at least 1 hour to allow the flavors to meld and the soup to chill thoroughly.

Step 10

Before serving, give the soup a good stir. Optionally, add a couple of ice cubes to each bowl to keep the soup extra cold during your picnic.

Step 11

Garnish with reserved cucumber slices, a dollop of sour cream, or a sprinkle of fresh dill. Serve immediately.

Nutrition Facts

Serving size	(1784.8g)

Amount per serving	% Daily Value*
Calories	864.3

Total Fat 55.5g	0%
Saturated Fat 20.3g	0%
Polyunsaturated Fat 3.5g
Cholesterol 57.5mg	0%
Sodium 3052.7mg	0%
Total Carbohydrate 85.9g	0%
Dietary Fiber 17.9g	0%
Total Sugars 48.5g
Protein 19.8g	0%

Vitamin D 0IU	0%
Calcium 370.9mg	0%
Iron 6.0mg	0%
Potassium 3198.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.2%

Protein: 8.6%

Carbs: 37.3%