|1||28 oz can Pastene San Marzano DOP Tomatoes|
|1 ½ cup||english cucumber, peeled and diced|
|½ cup||red onion, chopped|
|½ cup||Pastene Double Roasted Pepper Strips|
|5||Pastene Sliced Jalapeños|
|4 tsp||Pastene Red Wine Vinegar|
|1 tsp||kosher salt|
|black pepper to taste|
|Pastene Balsamic Glaze, for garnish|
Prep time: 10 minutes | Chilling Time: 2 hours
- Combine all ingredients and put in a blender. Work in batches, if necessary.
- Chill the soup for at least 2 hours before you eat. The flavors will develop in the fridge and the soup will be more balanced, complex, and refreshing the longer it chills.
- Serve cold and garnish with balsamic glaze.