This is a great summer soup and fantastic way to use all those delicious summer tomatoes. I like mine topped with some chopped basil and drizzled with olive oil.
serve sprinkle with chives and fennel fronds.
1 lb. tomatoes
1 cucumber, peeled, seeded, chopped
1 red bell pepper, chopped
½ red onion, chopped
1 small jalapeno, seeded, chopped
1 garlic clove, minced
2 Tbsp. olive oil
1 lime, juiced
2 tsp. balsamic vinegar
½ tsp. cumin
Boil a pot of water. Make an X with a knife on the bottom of the tomatoes. Drop the tomatoes in the boiling water for 15 seconds, remove and transfer to ice bath. Peel tomatoes and force through a fine mesh strainer set over a bowl to catch juice. Transfer tomatoes, cucumber, bell pepper, red onion, jalapeno, garlic, olive oil, lime juice, vinegar, cumin, salt and pepper into food processor and puree. Cover and chill for 2 hours. Garnish with basil and olive oil.
Inspired by Alton Brown