Ingredients
5 pounds tomatoes, peeled and quartered3 medium carrots, quartered1 large cucumber, peeled and quartered1 large sweet red pepper, quartered1 large green pepper, quartered1 large sweet onion, quartered2 garlic cloves, minced1/3 cup olive oil3 tablespoons balsamic vinegar1-1/2 teaspoons salt1/2 teaspoon peppersalad croutons, microgreens, chopped red onion, chopped peeled cucumber or cherry tomatoes, optional
Preparation
In batches, place the ingredients in a blender; cover and process until soup reaches desired texture. Pour into a large bowl. Cover and refrigerate for 1-2 hours before serving. If desired, top with croutons, microgreens, red onion, cucumber and tomato if desired.
