Ingredients:

  • 2 lbs ripe Roma tomatoes, cored and roughly chopped
  • 1 cup English cucumber, peeled and diced
  • 1 medium red bell pepper, seeded and chopped
  • 1/2 cup red onion, finely diced
  • 2 medium garlic cloves, peeled and smashed
  • 1/4 cup fresh basil, loosely packed leaves
  • 1/2 cup extra virgin olive oil
  • 3 tbsp sherry vinegar
  • 1 tsp sea salt
  • 1/2 tsp black pepper

Instructions:

  1. Roughly chop the Roma tomatoes, English cucumber, red bell pepper, and red onion.
  2. Place the chopped vegetables, garlic cloves, and fresh basil into a high-speed blender canister.
  3. Blend the mixture on high until the vegetables are completely liquefied.
  4. With the blender running on a low setting, slowly stream in the extra virgin olive oil to create a creamy, opaque emulsion.
  5. Add the sherry vinegar, sea salt, and black pepper, blending briefly to combine.
  6. Pass the blended soup through a fine-mesh strainer into a large glass bowl, using a spoon to press the mixture through to remove skins and seeds.
  7. Cover the bowl and refrigerate for at least 2 hours to allow the flavors to cure and the soup to chill.
  8. Serve chilled in bowls, garnished with small diced cucumbers, snipped chives, and a final drizzle of olive oil.