Yield: 8 servings
Preparation is easy
Preparation time is 30 minutes, resting overnight x2
Ingredients
- 1 cup red onions, chopped (6 ounces)
- 1 cup green bell pepper, chopped (6 ounces)
- 1 cup English cucumber, chopped (6 ounces)
- 1 cup tomatoes, peeled and chopped (6 ounces)
- 1 ½ teaspoons chopped garlic (12 millilitres)
- 1 ½ teaspoons kosher salt (12 millilitres)
- ¼ teaspoon cayenne pepper
- ¼ cup tomato paste (2 fluid ounces)
- 1 tablespoon white wine vinegar (15 millilitres)
- ¼ cup plus 2 tablespoons extra virgin olive oil (90 millilitres)
- 1 tablespoon fresh lemon juice (15 millilitres)
- 3 cups tomato juice (750 millilitres)
- Sprig of thyme
Directions
- Mix all the ingredients together in a large mixing bowl. Blend all the ingredients in a food processor until smooth. For a less thick, smoother consistency, strain the soup. Refrigerate overnight.
- Remove the sprig of Thyme before you serve.
- Serve with fried leeks and some shredded cucumber in the middle.