Shared by shareholder Ben Roberts
8 tomatoes, cored (the riper the better—I often use “seconds” and cut away the bad spots)
2 cucumbers, peeled
2 tomatoes, cored 1-2 green peppers
1-2 cucumbers, peeled 1 cup chopped sweet onion
½ cup good olive oil ¼ cup red wine vinegar
1-2 cloves garlic, minced 1-2 jalapenos *optional
Chopped fresh basil or dill *optional Salt and pepper to taste
Chopped hard-boiled egg Torn bits of bread (stale is fine) or croutons
Drizzle of high-grade olive oil Fresh chopped herbs
Roughly chop the soup base vegetables and the chunky vegetables, keeping each in separate bowls.
Working in batches with a food processor, puree the soup base tomato/cucumber mix until smooth (but don’t overdo it or it will get frothy). Add some of the “chunky” vegetable mixture, the sweet onion and the oil and vinegar; pulse until you still have small pieces of the veggies and the oil and vinegar has emulsified. Pour into your main serving bowl add the rest of your “chunky” vegetables, minced garlic, jalapeno and fresh herbs if using and mix well. Add salt and pepper.
Chill in the fridge for a half hour or so to allow the flavors to meld. Serve with garnishes if using and Enjoy!