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.
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Join Paula and family for a Party at Sea aboard Royal Caribbean’s Oasis of the Seas to Labadee, Jamaica, and Cozumel (roundtrip from Ft. Lauderdale) presented by Alice Travel. We will be having special, separate events for kids on this one with Jack Deen hosting the kids program! Click here for more information, and please note that the Paula Deen cruise is only available by booking directly with Alice Travel Book now before the prices start going up on the cruise and air!