| Chef: Jana Eliav | |
| Food Mood: Spicy | |
| Cuisine: Kosher Recipes | |
Servings: 6 |
|
Ingredients |
|
| 4 medium vine ripened tomatoes, chopped, about 2 cups 1 large hothouse English cucumber, peeled, halved, seeded, and chopped, about 1 ? cups 1 medium red bell pepper, seeded and chopped, about 1 cup 1 medium green bell pepper, seeded and chopped, about 1 cup 1 medium red onion, coarsely chopped, about 1 cup 2 large cloves garlic, crushed 1 medium jalapeno chile pepper, seeded and finely chopped, about 1 tablespoon ? cup red wine vinegar ? cup tomato juice, from concentrate 2 tablespoons freshly squeezed lime juice, from 1 lime 1 tablespoon kosher salt, or to taste freshly ground pepper, to taste 2 tablespoons olive oil, preferable extra virgin 2 tablespoons chopped fresh cilantro 1 cup corn kernels, canned, optional |
|
Method |
|
| 1. In a large bowl, combine the chopped tomatoes, cucumbers, red onion, and bell peppers. 2. In a food processor, add half of the chopped vegetables with the garlic cloves and finely chopped jalapeno pepper. Pulse until finely chopped. 3. To the vegetable mixture, add the red wine vinegar, tomato juice, limejuice, and salt and pepper. Now puree the mixture. With the machine running, drizzle in the olive oil. Make sure you do not over process. You want the soup to have a little texture still. Transfer soup to a clean bowl. 4. Add the rest of the chopped vegetables with the cilantro to the food processor and pulse until thick and chunky. Do not puree! Combine with the pureed mixture. This double process of the puree and chunky mixture gives a nice texture to the soup. If desired, puree all the vegetables. 5. Add the corn kernels, if desired, and adjust seasonings. 6. Pour soup into container and refrigerate for at least 4 hours for the flavors to concentrate. |
|
Notes |
|
| Preparation time: 20 minutes Total Time: 4.5 hours Serving ideas: -add mashed or diced avocado right before serving. -add a dollop of cr?me fraiche or sour cream. |
|
