About 2 pounds ripe tomatoes, cored and roughly cut into chunks
1 green bell pepper, cored and roughly chopped
1 medium cucumber, peeled and cut into chunks
1/2 small red onion
1 large garlic clove or 2 small
1/2 cup extra virgin olive oil, plus more to drizzle on top of soup
2 teaspoons sherry vinegar
salt and pepper, to taste
fresh basil, for serving
1
Combine tomatoes, pepper, cucumber, onion, and garlic in a blender. Blend on high speed for at least 2 minutes, pausing to scrape down the sides, blend until very smooth.
2
Season with salt and pepper. With the blender running add the sherry vinegar and slowly drizzle in 1/2 cup of extra virgin olive oil. Taste and add more salt and/or pepper, if needed.
3
Cover and chill in the refrigerator for at least 2 hours or overnight.
4
Serve in bowls or glass cups with a drizzle of olive oil, fresh basil, and a sprinkle of salt and pepper. Enjoy!
Ingredients
About 2 pounds ripe tomatoes, cored and roughly cut into chunks
1 green bell pepper, cored and roughly chopped
1 medium cucumber, peeled and cut into chunks
1/2 small red onion
1 large garlic clove or 2 small
1/2 cup extra virgin olive oil, plus more to drizzle on top of soup
2 teaspoons sherry vinegar
salt and pepper, to taste
fresh basil, for serving