Ingredients
ripe tomatoes; 2 lbs, cored, skinned, and chopped into small pieces
bell peppers (red + green or orange); 2 medium, seeded and chopped into small pieces
jalapeno pepers; 2 small, seeded and chopped into small pieces
cucumbers; 2 medium, peeled, seeded and chopped into small pieces
garlic; 3-4 large cloves, minced
shallots; 2 medium, minced
cilantro; 1/4 cup, chopped fine
green onions; 6-8, minced
avacado; 1 large, sliced
sour cream; for garnish
Kosher salt; 1/4 cup
fresh ground pepper; 1/4 cup
tomato sauce; 12-14oz
tomato paste; 12-14 oz
sherry vinegar; 1/2 cup
extra-virgin olive oil; 1/2 cup
french bread; allowed to dry
fresh limes
Preparation
Puree approximately 1/3 of the tomatoes, peppers, and cucumbers individually.
Combined pureed items with remaining vegetables, garlic, onion, shallots, and cilantro.
Stir mixture. Add in tomato sauce, tomato paste and sherry vinegar.
Break 1/2 cup of bread into small pieces; combine with 2 cloves of fresh garlic and 1 TBL of olive oil. Mix together into a paste. Blend into soup mixture.
Add 1 TBL each of salt and pepper.
Stir in 8-10 ice cubes.
Let stand 5-10 minutes. Cover and refrigerate at least 4-6 hours (or overnight).
Drizzle small amount of olive oil on top. Serve with sour cream, avacado and lime (optional)garnish. Add salt and pepper to taste. Top with thin slice of French bread.
Optional: If not being served within 24 hours, do NOT stir in bread mixture; add in 1 hour before serving.
This dish is best served with Sangria wine; Mojito, Marguerita, or beer will also do. Non-alcoholic beverages should be light.
