August 19, 2007

8 large tomatoes, peeled, seeded and finely chopped (about 5 cups)

3 cloves of garlic, minced

2 yellow bell peppers, seeded and coarsely chopped

1 large Vidalia onion, diced

1 large cucumber, peeled, seeded and coarsely chopped (about 1 cup)

2 jalapeo peppers, seeded and minced

3 tablespoons sherry wine vinegar

Salt and freshly ground black pepper, to taste

Cayenne pepper, to taste (optional)

1 cup croutons


Extra-virgin olive oil

In a large mixing bowl, combine the tomatoes and garlic. Set aside.

In a food processor, combine the bell peppers, onion and cucumber. Pulse until finely chopped, then transfer to the bowl with the tomatoes. Add the jalapeos and mix well. Add the vinegar, mix again, then season with salt, pepper and cayenne.

Return about 1/3 of the mixture to the food processor and process until smooth. Return to the rest of the soup and mix.

Cover and chill for at least an hour. Adjust the salt and pepper, as needed. To serve, ladle soup into individual serving bowls, then top with croutons mounded in the center. Drizzle each serving with about 1 tablespoon olive oil.

Serves 8.

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