2 hothouse cucumbers, seeded and chopped but not peeled
3 red peppers, cored, seeded and chopped
8 tomatoes, mixed heirloom, chopped
1 small red onion, chopped
6 small garlic cloves, minced or pushed through garlic press
6 cups quality tomato juice
½ cup sherry vinegar
½ cup quality extra virgin olive oil
sea salt to taste
1
Run each vegetable through food processor until finely chopped but not pureed.
2
After each vegetable is processed, place in a large bowl and mix in balance of ingredients.
3
Chill for at least 4 hours or overnight.
4
Puree ½ of the soup and add back to bowl.
5
Ladle into bowls and finish with some fresh herbs before serving.
Note: Fresh tomatoes can be used in place of tomato juice. Place about 6 tomatoes in blender and process until smooth. Pass through a sieve or cheesecloth to remove seeds and skins.
Ingredients
2 hothouse cucumbers, seeded and chopped but not peeled
3 red peppers, cored, seeded and chopped
8 tomatoes, mixed heirloom, chopped
1 small red onion, chopped
6 small garlic cloves, minced or pushed through garlic press
6 cups quality tomato juice
½ cup sherry vinegar
½ cup quality extra virgin olive oil
sea salt to taste
Directions
1
Run each vegetable through food processor until finely chopped but not pureed.
2
After each vegetable is processed, place in a large bowl and mix in balance of ingredients.
3
Chill for at least 4 hours or overnight.
4
Puree ½ of the soup and add back to bowl.
5
Ladle into bowls and finish with some fresh herbs before serving.
Note: Fresh tomatoes can be used in place of tomato juice. Place about 6 tomatoes in blender and process until smooth. Pass through a sieve or cheesecloth to remove seeds and skins.
