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Ingredients
| 4 or 5 large |
ripe tomatoes (cherokee purple or black krim tomatoes) peeled, seeded & chopped |
| 1/2 medium |
serrano pepper, minced |
| 5 cloves |
garlic, minced |
| 2 medium |
cucumbers, peeled, seeded and diced |
| 4 stalks |
celery, diced |
| 1 medium |
red bell pepper, seeded and diced |
| 1 medium |
red onion, peeled and thinly sliced |
| 2-3 small |
ripe but slightly firm Haas avocados, peeled and cubed |
| 4 cups |
tomato vegetable juice |
| 2 Tbl. each |
fresh lemon juice and lime juice |
| 2 Tbl. |
medium-acid red wine vinegar and/or aged balsamic |
| 2 Tbl. |
fresh basil, chopped |
| 2 Tbl. |
fresh Italian parsley, chopped |
| 1 Tbl. |
fresh cilantro, chopped |
| 1/2 cup |
best-quality extra-virgin olive oil |
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tabasco sauce to taste |
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kosher salt and ground black pepper to taste |
loving preparation
1. Combine all of the vegetables in a large bowl. Add the tomato juice, lemon juice and vinegar and stir very briefly. Stir in the fresh herbs and season with salt and pepper to taste.
2. Chill the soup for at least one hour before serving. Remove from the refrigerator, stir, let sit for 15 minutes before serving.
serving suggestion
~ OPTIONAL- Serve sprinkled with 100-200 fresh red rubin basil flowers and 50-100 lemon basil flowers (just the sweet soft flower parts not the husks)
variations
~ replace purple tomatoes with tomatoes of your choosing
For more recipes from our worldwide contest
please check out 7 MINUTE CHEF - Volume 1
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