Category: Side, Soup
Time: 15 minutes, prep 3 hours chill
– 3 pounds (about 6 medium) ripe tomatoes, cored
-1 small cucumber, peeled, halved, and seeded
-1 medium green bell pepper, halved, cored and seeded
-1 small red onion, peeled and halved
-2 medium garlic cloves, peeled and quartered
-1 small serrano chile, stemmed and halved lengthwise
-⅓ cup extra virgin olive oil
– 2 tablespoons sherry vinegar, plus extra for serving
-2 tablespoons finely minced parsley, chives, or basil leaves
-Ground black pepper
Cut 1 pound tomatoes, half of cucumber, and half of bell pepper into ¼-inch dice; place vegetables in medium bowl. Mince half of onion and add to diced vegetables. Toss with ½ teaspoon salt and transfer to fine-mesh strainer set over medium bowl. Set aside 1 hour. The remaining vegetables will be pureed, so a rough chop is all they need. Roughly chop remaining 2 pounds of tomatoes, half of cucumber, half of bell pepper, and half of onion and place in large bowl. Add garlic, chile, and 1½ teaspoons salt; toss until well combined. Set aside.
Transfer drained ¼-inch diced vegetables to medium bowl and set aside. Reserve liquid. Transfer half of roughly chopped vegetable mixture to blender, and add reserved liquid from diced vegetables. Process 30 seconds. With blender running, slowly drizzle in half the olive oil and continue to blend until completely smooth, about 2 minutes. Strain soup through fine-mesh strainer into large bowl, using back of ladle or rubber spatula to press soup through strainer. Repeat with remaining vegetable mixture and remaining olive oil. Stir vinegar, minced herb, and half of diced vegetables into soup and season to taste with salt and black pepper. Cover and refrigerate overnight or for at least 2 hours to chill completely and develop flavors. Serve, passing remaining diced vegetables, olive oil, sherry vinegar, and black pepper separately.
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