Creamy Iced Tomato Soup - cooking recipe

Ingredients

2 tomatoes (large, ripe)
1 garlic clove (crushed)
1 teaspoon sugar
1 teaspoon salt (or to taste)
1/2 teaspoon pepper
2 cups tomato juice (fresh or canned)
1 cucumber (large English diced)
1 cup low-fat sour cream (for richer soup use full-fat)

Preparation

Place all ingredients in a blender except sour cream.
Puree until smooth.
Refrigerate until cold (you may prepare up to 2 days in advance).
Just before serving, stir in sour cream.
Serving suggestions: To keep the soup cold while serving, place a smaller bowl inside a large bowl and add ice to the larger bowl. Place the cold soup in the smaller bowl. Serve the soup in small bowls or single serving \"shot glasses\".