This cold tomato soup is fresh, light, and perfect alongside a baguette.
Ingredients
- 4 slices La Brea Bakery French Baguette
- 12 plum (Roma) tomatoes
- 1 jar roasted red peppers
- Salt and freshly-ground black pepper, to taste
- Olive oil, to taste
- 4 teaspoons Greek yogurt
- 4 tablespoons sun-dried tomatoes in oil
Preparation
- Blend tomatoes, roasted red peppers, and salt and pepper. Pour into serving bowls.
- Drizzle olive oil on the bread and grill until crisp.
- To serve, spoon 1 teaspoon of Greek yogurt on top of each bowl of soup, place a crisp baguette slice on top, and drizzle sun-dried tomatoes over each to finish. Serve.
