Select a size: | | | |
| Prep Time Cook Time |
Servings 6 | Difficulty Easy |
Ingredients
- 2 whole Large, Yellow Heirloom Tomatoes
- ⅔ cups Orange Bell Pepper, Seeded And Cut Into 1-inch Pieces
- 1-½ cup Cucumber, Peeled In Alternating Strips, And Cut Into 1-inch Pieces
- ¼ cups Red Onion, Diced
- ¼ cups Jalapeno Pepper, Seeded And Diced
- 1 clove Garlic, Peeled
- ¼ cups Olive Oil, Plus More For Drizzling
- 2 Tablespoons White Wine Vinegar
- ¼ teaspoons Salt
- ¼ teaspoons Ground Black Pepper
- 1 Basil Leaf, Torn, Plus Extra For Garnish
Preparation Instructions
Blend half the vegetables, olive oil, vinegar and salt and pepper. Add the remaining ingredients and continue blending. Based on what you prefer, you can blend so the vegetables are chunky or smooth.
Chill the soup for about 1 hour before serving.
When ready, serve in individual, small cups or glasses (consider using a shot glass or a juice glass). Drizzle each serving with olive oil and garnish with ribbon-cut basil.
