Packed with flavor and nutrition, this cold soup is the perfect dish for a hot summer day.
Photo by Iuliia Nedrygailova
SERVES 8
3 pounds Roma tomatoes, roughly chopped
1 English cucumber, peeled and chopped
1 small red onion, chopped
2 cloves garlic, minced
1 red bell pepper, seeded and chopped
2 tablespoons red wine vinegar
Juice of ½ lime
Half bunch cilantro, chopped
Kosher salt
Fresh ground black pepper
Place tomatoes into a large blender or food processor and blend until smooth. Add cucumber, onion, garlic and pepper and blend just enough until chunky. Remove about two cups of the chunky mixture and reserve. Add vinegar and lime juice and continue blending until smooth. Pour into a large bowl and stir in the reserved mixture, cilantro, salt and pepper to taste. Chill before serving. Serve with additional chopped cucumber and cilantro leaves to garnish.
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