A fresh and spicy chilled soup. Make it creamy by whisking in some sour cream right before serving.
1 1/2 pounds tomatoes, peeled seeded* and diced
1 medium white onion, peeled and finely chopped
1 medium cucumber, peeled seeded and finely chopped
1 large green bell pepper, seeded and finely chopped
2 cups tomato juice
1/2 cup extra virgin olive oil
2 cloves large garlic, finely chopped
1 jalapeño chile, seeded and chopped
1/4 teaspoon salt
1/4 teaspoon ground black pepper
- Combine half the tomatoes with the onion, cucumber and bell pepper in a large bowl.
- In a blender or food processor, purée remaining tomatoes with the tomato juice, olive oil, garlic, jalapeño, salt and pepper. Stir into vegetables and mix well. Chill until served.
Makes 4 servings.
*To peel and seed a tomato, lightly score an 'x' into the bottom end with a sharp paring knife. Drop into boiling water for 30 seconds, or until skin just begins to tear. Remove with a slotted spoon into ice water. When cool enough to handle, peel off skin, cut in half and gently squeeze to remove seeds. Proceed with recipe.