From Paula's Home Cooking/May/June 2007 issue
5 stars based on 2 Reviews
Servings: 6 servings
Prep Time: 4 hours 10 min
2 lb ripe tomatoes, diced
1 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 tablespoon sherry vinegar
1 cup fresh bread crumbs
1 cup tomato water, recipe follows
kosher salt and freshly ground black pepper, to taste
1 pound very ripe tomatoes
1/2 tablespoon kosher salt
Combine the first 8 ingredients in a large bowl and blend using an immersion blender.
*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.
Mix in the olive oil and vinegar. Add bread crumbs, tomato water, salt and pepper.
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.
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.