Ingredients
- 1 English cucumber
- 2½ pounds ripe tomatoes chopped
- 2 fresno chiles or ½ red bell pepper, stemmed and seeded
- ¼ small red onion rinsed
- 2 garlic cloves
- ¼ cup chopped fresh cilantro plus more for garnish
- 3 tablespoons sherry vinegar or red wine vinegar
- ½ cup extra virgin olive oil plus more for drizzling
- 1¼ teaspoons sea salt
- ¼ teaspoon freshly ground black pepper
- Cherry tomatoes for garnish
- Fresh herbs for garnish
Instructions
- Finely chop ¼ of the cucumber and reserve for garnish.
- Peel the remaining cucumber, cut into chunks, and transfer to a blender. Add the tomatoes, peppers, onion, garlic, cilantro, vinegar, olive oil, salt, and pepper. Blend until smooth. Season to taste and chill for at least 2 hours.
- Serve the soup garnished with the reserved diced cucumber, cherry tomatoes, fresh herbs, drizzles of olive oil, and freshly ground black pepper.
Notes
Recipe from Love & Lemons.
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