By Chef B. Boukim
Prep: 20 min · Cook: 0 min · Total: 20 min · Serves 4
Ingredients
- 6 large Ripe tomatoes, roughly chopped
- 1 English cucumber, chopped
- 1 Green bell pepper, chopped
- 1 Garlic clove, smashed
- 2 tbsp Sherry vinegar
- 3 tbsp Extra virgin olive oil
- 1 tsp Sea salt
- 1/2 tsp Black pepper
- 1/4 cup Cold water
- 4 leaves Fresh basil, for garnish
Instructions
- Combine the tomatoes, cucumber, bell pepper, and garlic in a blender. Blend until smooth.
- Add the sherry vinegar, olive oil, salt, pepper, and cold water. Blend again until silky and well combined.
- Taste and adjust the vinegar and salt — the soup should be bright and tangy.
- Strain through a fine mesh sieve for a silky texture, or leave chunky if you prefer. Press the plastic wrap directly onto the surface.
- Chill in the refrigerator for at least 2 hours. Serve cold, garnished with a drizzle of olive oil and a basil leaf.