Monday, February 16, 2009


3 large, ripe tomatoes, cored and quartered

2 red bell peppers, stemmed, seeded, and chopped coarse

2 cucumbers, peeled, halved, seeded and chopped coarse

5 cups tomato juice

1 onion, minced

1/3 cup sherry vinegar

2 garlic cloves, minced

1/2 tsp. Tabasco

Salt and pepper

1/4 cup minced fresh parsley or cilantro

Extra-virgin olive oil (optional)

Finely chop the tomatoes, bell peppers, and cucumbers, and place in a large bowl.  Stir in the tomato juice, onion, vinegar, garlic, tabasco, and 1 tsp salt.  Cover and refrigerate for 2 hours.  Season the soup with salt and pepper to tasted.  Ladle into chilled bowls and sprinkle with the parsley and a drizzle of oil before serving.  

Courtesy of America's Test Kitchen Cookbook