2 red bell peppers
1.5 kg of ripe tomato, peeled and seeded, diced
2 Japanese cucumbers, peeled and diced
1 minced garlic clove
6 tablespoons of olive oil
2 tablespoons of red wine vinegar
Cubes of ice
500 ml of canned crushed tomato
2 tablespoons of chopped fresh parsley
2 tablespoons of finely chopped onion
Lemon juice from 2 lemons
Salt and black pepper to taste
2 tablespoons of Worcestershire sauce (optional)
Vodka or tequila for serving (optional)
1 finely chopped red onion, blanched in boiling water, and French shallot for garnish
2 red bell peppers
1.5 kg of ripe tomato, peeled and seeded, diced
2 Japanese cucumbers, peeled and diced
1 minced garlic clove
6 tablespoons of olive oil
2 tablespoons of red wine vinegar
Cubes of ice
500 ml of canned crushed tomato
2 tablespoons of chopped fresh parsley
2 tablespoons of finely chopped onion
Lemon juice from 2 lemons
Salt and black pepper to taste
2 tablespoons of Worcestershire sauce (optional)
Vodka or tequila for serving (optional)
1 finely chopped red onion, blanched in boiling water, and French shallot for garnish
Sear the bell peppers over an open flame, allowing them to char well on all sides
Rapidly place them in a food-grade plastic bag, seal, and let sit for 10 minutes (the bag will puff up and make it easier to remove the skin)
Blanch the bell peppers under cold running water to remove the skin
Cut them in half and remove the seeds and white parts
In a blender, puree the bell peppers, tomato, cucumber, and garlic until smooth
Add the olive oil, red wine vinegar, ice (enough to chill and not make the soup watery), and canned crushed tomato
Blend again
Season with parsley, onion, lemon juice, salt, black pepper, and Worcestershire sauce
If desired, serve with vodka or tequila
Portion into individual bowls and refrigerate for at least 2 hours
Garnish with the blanched red onion and French shallot, and serve.
