Another fantastic seasonal recipe from the Beekman 1802 Heirloom Vegetable Cookbook (photograph by Paulette Tavormina)



Fresh, mint-flecked cream is an elegant final touch to this summery soup of yellow tomatoes, peppers, and squash. All the tastes of summer in one bowl!

Ingredients (yields 4 servings)

  • 1 pound(s) yellow tomatoes, cored and cut into large chunks
  • 1 yellow bell pepper, cut into large chunks
  • 1 small (4 ounces) yellow squash, cut into large chunks
  • 2 shallots, peeled and halved
  • 1 cup(s) carrot juice
  • 2 tablespoon(s) sherry wine vinegar
  • 3/4 teaspoon(s) kosher salt
  • 1/2 cup(s) fresh mint leaves
  • 1/2 cup(s) sour cream

Additional Information

  • Prep Time: 10m
  • Total Time: 15m


  1. In a blender, combine tomatoes, bell pepper, squash, shallots, carrot juice, vinegar, and salt; purée until smooth. Transfer to a container and refrigerate until chilled.
  2. In a small saucepan of boiling water, cook the mint leaves for 10 seconds to set the color. Drain and rinse under cold water. Squeeze dry and finely chop. Transfer to a small bowl with sour cream and stir to combine.
  3. Serve soup in chilled bowls and top each with a dollop of minted sour cream.


Get the best seasonal recipes with your autographed copy of the new Beekman 1802 Heirloom Vegetable Cookbook, click here

Get your autographed and personalized copy!! Our new Beekman 1802 Heirloom Vegetable Cookbook is a delectable yearlong trip through the Beekman vegetable bounty and is packed with simple, delicious, and seasonal vegetable-forward recipes that will have readers counting down the months to green shoots every year.
Cultivate a Better Life
by Josh and Brent

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Carol M. Ryan

No abundance of tomatoes in the Hudson Valley. I have two tomato eating Golden retrievers.