There seem to be two schools of preparation–pureed or not. I am declaring myself the third school–in between. I puree part and then leave some chunky.
If you want to try this recipe, then do read on.
- 2-3 lbs of good tomatoes (do try to get fresh ones from a farmer’s market or homegrown
- Approx 2 c of tomato juice
- 3-4 cloves garlic, peeled
- 2 six-inch long cucumbers, homegrown if possible (if regular store-bought, peel)
- 2-3 jalapeños, or other hot chiles (revise number depending on heat you want)
- Approx 1 c beef or chicken stock
- 1/2 c fresh basil
- 1/4 c good quality EVOO
- 1/3 c roasted red pepper
- 1/3 c chopped red onion
- 3 slices of bread (good sourdough if possible)
- 1 tsp cumin, salt, and pepperI
- 1/3 c sour cream or heavy cream
- 1/4 c red wine vinegar
- Scald the tomatoes and remove the skin, remove seeds and dice into small dice.
- Add the garlic, one cucumber, the chiles and red onion to a food processor or blender and puree.
- Add to the tomatoes.
- Dice the other cucumber, removing the seeds if you wish first.
- Chop the basil and add along with the roasted red pepper.
- Place the bread in the blender with the tomato juice and puree. Add to the tomato mixture
- Add the oil, vinegar and spices. Mix well.
- Add as much of the stock as desired to get the consistency you wish. Taste and adjust seasonings.
- Add the sour cream or cream and mix.
- Refrigerate for several hours to chill well.
Serves: 8 at least
NOTE: you can puree it all if you wish, or none of it.
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