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Categories:
tomatoes cucumbers onion red bell pepper garlic tomato extra-virgin olive oil fresh herbs tomato juice red wine vinegar lemon salt cayenne pepper tiny croutons chives
Viewed: 20 - Published at: 7 years agoIngredients
- 3 cups finely diced plum tomatoes, juices reserved
- 2 cups finely diced cucumbers, peeled and seeded
- 1 1/4 cups finely diced onion
- 1 cup finely diced red bell pepper
- 1 tsp minced garlic
- 2 tbsp tomato paste
- 2 tbsp extra-virgin olive oil
- 2 tbsp minced fresh herbs (tarragon, thyme, or parsley)
- 3 cups canned tomato juice
- 1/4 cup red wine vinegar, or as needed
- Juice of 1/2 lemon, or as needed
- 1/4 tsp salt, or as needed
- 1/4 tsp cayenne pepper, or as needed
- 1 cup tiny croutons
- 1/2 cup thinly sliced chives or scallion greens
Method
- 1. Reserve 2 tablespoons each of the tomatoes, cucumbers, onion, and pepper for the garnish.
- 2. Puree the remaining tomato, cucumber, onion, and pepper in a food processor or blender along with the garlic, tomato paste, olive oil, and herbs until fairly smooth but with some texture remaining.
- 3. Transfer the puree to a mixing bowl. Stir in the tomato juice, the red wine vinegar, and lemon juice. Season with salt and cayenne to taste. Cover and chill thoroughly, at least 3 hours but preferably overnight.
- 4. After chilling, check the seasoning and adjust as needed. Serve in chilled bowls, garnished with the reserved vegetables, croutons, and chives.
