Monday, August 16, 2010
2 large tomatoes such as beefsteak, peeled and quartered, seeds removed
2 medium cucumber peeled, 1 cut into several pieces, the other chopped
1 large green bell pepper, quartered and seeds removed
1 large red bell pepper, quartered and seeds removed
1/2 cup red onion, roughly chopped
2 cloves garlic
1/4 cup of tomato paste
zest of one lemon
juice of 1/2 lemon (approximately 1/4 cup juice, or more to taste)
1/4 cup champagne vinegar
dash of spiracha chili hot sauce (or preferred hot sauce)
1-2 cups of ice water
Optional, to serve:
extra virgin olive oil
1 - In food processor, place tomato, the large cucumber pieces (not the chopped cuke), red and green peppers, onion, garlic, and tomato paste into food processor and pulse 10-15 times or until contents are chopped fine and mixed together.
2 - Add lemon zest, lemon juice, champagne vinegar hot sauce and 1 cup of the ice water and pulse until combined. Check consistency; for thinner soup, add additional water.
3 - Add remaining, chopped cucumber and pulse 1-2 additional times just to break it up a bit. Pieces of cucumber should still be present for texture.
4 - Serve immedietly or chill in fridge until ready to use.
5 - Garnish with a dollop of Greek yogurt, a drizzle of really good olive oil, some avocado, chives and diced cucumber.
Recipe makes 4 generous servings. Per serving: