4 beefsteak tomatoes
½ cucumber, peeled, seeded, diced
1 green bell pepper, seeded, diced
1 red bell pepper, seeded, diced
½ red onion, chopped
4 cloves garlic, minced
1 cup chopped celery
1 tablespoon ground cumin
¼ cup white or red, or mixed, wine vinegar
1 tablespoon dry sherry wine
2 tablespoons lime juice
3 cups tomato juice (Not V8 please)
METHOD
Fill
a large sauce pan half-way with water and bring to a boil. Cut an X in the
bottom of each tomato and carefully place them into the boiling water. Let them
boil for3 to 4 minutes and then remove them with a slotted spoon and place them
in to another pan filled with cold water. Lave them to coo while you chop up
all the vegetables.
Dice
and chop he vegetables into a large bowl and set aside. When the tomatoes are
cool enough to handle, place a sieve over a medium bowl and peel each tomato
over that sieve, discarding the skins. Then cut each tomato in half and remove
the hard inner parts and the seeds, dropping them into the sieve. Set the
tomatoes aside on a plate or small bowl.
When
you are done with all 4 tomatoes, squeeze the seeds and inner parts well to
extract all the juice you can, then discard the remainder. Dice the tomatoes
into the bowl containing the juice and add the cumin, vinegar, sherry and lime
juice. Stir it all together.
To
a blender, add ½ of the diced vegetables, ½ of the tomato mixture and 1 ½ cups
of tomato juice. Blend to a rough puree and pour into a clean pan. Do the
remainder of the vegetables, tomatoes and juice, blend and add them to the
previous batch. Taste the soup and season to your liking. Pour into a ½ gallon
container and refrigerate overnight.
This
was inspired by a recipe from the Food
Network and from the Barefoot Contessa
but it no longer resembles their recipe.
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