Chef Ann Cooper formerly of the Ross School – East Hampton, NY
Adapted by StarChefs

Yield: 6¼ Gallons/200 Servings (4 fluid ounces each)


  • 18¾ pounds tomatoes, peeled, seeded and diced
  • 7¾ pounds cucumber, peeled, seeded and diced
  • 4¼ pounds green bell pepper, seeded and diced
  • 2¼ pounds onions, diced
  • 3 ounces garlic, finely chopped
  • 1½ pints white wine vinegar
  • 2 ounces salt
  • 2 pints extra virgin olive oil
  • 6¼ fluid ounces lemon juice
  • 4 quarts tomato juice
  • 1/8 ounce cayenne pepper
  • 9 cups vegetable stock
  • 1½ ounces fresh cilantro, chopped
  • 1½ ounces fresh Italian parsley, chopped

Put half of the tomatoes, cucumbers, peppers and onions in a large bain marie with the liquids and spices. Purée the contents of the bain marie with an immersion blender. Add the remaining vegetables and adjust seasoning if necessary. Allow the soup to sit for 24 hours before service.



   Published: February 2005