I love making vegetarian dinners for my family. It’s important to me to do this a few times a week. This one, I admit, is super easy when you have a bounty of fresh tomatoes flowing from the garden daily. I typically make salsa or roast my tomatoes for sauce but I thought it would be a nice night for a cold soup with some crusty bread and tons of flavor! If you love salsa, you will totally flip over this soup. Also, great to make the night before or a few hours before dinner and let the flavors mingle while chilling. Also great for an appetizer idea served in tall, thin glasses as shooters. You can top this with fresh sliced jalapeños or cold shrimp would be perfection too! Plus another great thing about this recipe, no heating up your kitchen and preparation is super fast! Vegan.
— Knead to Cook