This dish from southern Spain is fantastic when tomatoes are in season, lush and flavorful, and on a hot day this chilled soup is so refreshing. If regular tomatoes aren’t bursting with flavor, then skip the medium tomatoes and use 8 cups of cherry tomatoes, as out of peak season, they have more flavor.
Prep Time: 15 Minutes
4 medium tomatoes (divided)
4 cups cherry tomatoes
2 tablespoons fresh basil leaves
2 tablespoons fresh parsley
2 medium garlic cloves
½ teaspoon sea salt
¼ teaspoon ground black pepper
½ teaspoon dried oregano
1/3 cup extra-virgin olive oil
2 tablespoons Jerez (sherry) vinegar
1 small English cucumber, peeled, diced into ¼-inch pieces
1 red bell pepper, seeds removed, diced into ¼-inch pieces
2 green onions, roots removed, finely chopped
In a blender, combine 2 medium tomatoes, cherry tomatoes, basil, parsley, garlic, salt, black pepper, oregano, olive oil, and vinegar. Blend until smooth.
In a separate bowl, combine cucumber, red bell pepper, and green onions. Dice the remaining two tomatoes and add to the bowl. Stir to combine. Pour ¼ of the diced vegetable mixture into the blender. Blend until smooth.
Combine pureed and diced ingredients in a serving bowl or pitcher.
Cover and refrigerate for at least 2 hours, and up to 10 hours, then serve. Garnish each bowl with basil leaves or a sprig of parsley.
Steven Masley, MD
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