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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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Ingredients:
2 pounds ripe tomatoes, diced |
1 cup seedless cucumber, peeled and diced |
1/2 cup red onion, diced |
1/3 cup green pepper, seeded and diced |
1/3 cup yellow pepper, seeded and diced |
1/3 cup red pepper, seeded and diced |
3 cup freshly minced cilantro leaves |
2 cloves garlic, minced |
1/4 cup olive oil |
2 tablespoons sherry vinegar |
1 cup fresh bread crumbs |
1 cup tomato water, recipe follows |
kosher salt and freshly ground black pepper |
1 pound very ripe tomatoes |
1/2 tablespoon kosher salt |
Directions:
1. Combine the first 8 ingredients in a large bowl and blend using an immersion blender.
2. *Cook's Note: If you prefer chunky soup- do not blend all the way. If you prefer smooth soup, blend the vegetables until it's chunk-free.
3. Mix in the olive oil and vinegar. Add bread crumbs, tomato water, salt and pepper.
4. Chill for 4 to 8 hours before serving to allow flavors to meld. For extra flair/creativity, hollow out 6 bell peppers to act as the bowls for the soup.
5. Tomato Water:
6. Combine the tomatoes and the salt in a blender and puree on high until smooth. Place some cheesecloth in a strainer and allow the liquid to slowly drip through. Reserve the liquid.
7. Yield: about 1 cup
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