Serves 4
Ingredients
1 cup cucumbers peeled and diced
1 cup tomatoes, chopped
½ cup red pepper, chopped
½ onion chopped
1 cup tomato juice (or more tomatoes)
¼ cup red wine vinegar
2 tablespoons olive oil
1 hot pepper, seeded and finely chopped
handful of herbs: I use any combination of basil, parsley, coriander, or tarragon, whatever you have on hand or prefer
Method
Combine first 5 ingredients in a blender or food processor and blend until smooth, add vinegar, hot pepper and herbs and blend again. Slowly drizzle in olive oil. Add salt if you prefer.
Chill for 2-6 hours or overnight.
This recipe can be adapted according to your taste or what you have on hand. Sometimes I add Worcestershire sauce. Most of the time, I double or triple the recipe. This soup keeps well refrigerated for 3-4 days and the taste intensifies as time goes on.
Jenny’s tip: serve with small bowls of chopped tomato, cucumbers or green onions. Spoon onto soup as a garnish.
Author
Duang Tengtrirat
Research