Like summer in a bowl this dish melds fresh tomato, cucumber, pepper, and onion. The flavor improves if allowed to chill overnight, but this soup has a short shelf life as the tomatoes will go off quickly. It is best prepared no more than a day before service.
Ingredients
3 cups finely diced roma 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 teaspoon minced garlic
2 tablespoons Taste #5 Bomba XXX or tomato paste
2 tablespoons extra-virgin olive oil
2 tablespoons minced fresh herbs (tarragon, thyme, or parsley)
3 cups tomato juice
1/4 cup red wine vinegar, or to taste
Juice of 1/2 lemon, or to taste
1/4 teaspoon salt, or to taste
1/4 teaspoon cayenne pepper, or to taste
1 teaspoon smoked paprika
1/2 cup thinly sliced chives or scallion greens
METHOD
Reserve 2 tablespoons each of the tomatoes, cucumbers, onion, and pepper for the garnish.
Puree the remaining tomato, cucumber, onion, and pepper in a food processor or blender along with the garlic, Bomba! XXX tomato paste, olive oil, and herbs until fairly smooth but with some texture remaining.
Transfer the puree to a mixing bowl. Stir in the tomato juice, the red wine vinegar, and lemon juice.
Season with salt, paprika and cayenne to taste.
Cover and chill thoroughly, at least 3 hours but preferably overnight.
After chilling, check the seasoning and adjust as needed.
Serve in chilled bowls, garnished with the reserved vegetables, croutons, and chives.
