Shared by shareholder Ben Roberts


Soup base:

8 tomatoes, cored (the riper the better—I often use “seconds” and cut away the bad spots)

2 cucumbers, peeled


Chunky vegetables:

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


Garnishes: *optional

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!