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Categories:
red cucumber tomatoes carrot celery red pepper garlic sherry vinegar extra-virgin olive oil salt water fresh tarragon
Viewed: 44 - Published at: 5 years agoIngredients
- 2 slices red or white onion
- 3/4 pound cucumber (such as 1 long European), peeled and coarsely chopped
- 1 1/2 pounds ripe tomatoes, quartered
- 1 medium carrot, peeled and coarsely chopped
- 2 sticks celery, coarsely chopped
- 1 medium size red pepper, coarsely chopped
- 2 large garlic cloves, halved, green germs removed
- 2 tablespoons sherry vinegar, plus a little extra for the onion
- 2 tablespoons extra virgin olive oil
- Salt to taste
- 1 cup ice water
- Chopped fresh tarragon or slivered fresh basil leaves for garnish
Method
- Put the onion slices in a bowl, cover with cold water and add a few drops of vinegar.
- Let sit for 5 minutes while you prepare the remaining ingredients.
- Drain and rinse with cold water.
- Cut in half or into smaller pieces.
- Working in 2 batches, blend all of the ingredients except the tarragon or basil leaves in a blender for 2 minutes or longer, until smooth and frothy.
- Transfer to a bowl or container (a metal bowl is the most efficient for chilling) and chill for at least 2 hours before eating.
- Garnish each bowl or glass with chopped fresh tarragon or slivered basil leaves.
