Ingredients
- 1/2 red onion chopped
- 3 lb. heirloom tomatoes, seeded and chopped
- 1 1/2 cucumbers, peeled, seeded and chopped
- 5 tsp. fresh lemon juice
- 4 tbsp. olive oil
- 2 tsp. minced fresh flat leaf parsley
- Kosher salt and freshly ground pepper to taste
- 2 garlic cloves
- 1/2 tsp. minced fresh thyme
- 2 tbsp. sherry vinegar
- 2 cups cubed French bread
- 1 large red bell pepper, seeded and chopped
Preparation
Step 1
In a small bowl, stir together 1/2 cup onion, 1 cup tomatoes, 3/4 cup cucumbers, 1 tsp. lemon juice, 1 tbsp. oil, parsley, 1/2 tsp. salt, and pepper to taste. Refrigerate until ready to serve. In blender combine remaining onion,4tsp. lemon juice, 1 tbsp. salt, garlic, thyme, vinegar, and bread. Turn blender on, slowly increase speed to highest setting and blend until smooth. Add half of remaining tomatoes, cucumbers, and bell pepper, blend until completely smooth, about 1 minute. Transfer to large bowl. Blend remaining tomatoes, cucumbers and bell pepper until smooth. Add to bowl, season with pepper. Refrigerate at least 1 hour or up to one day. Just before serving transfer soup to blender. With blender on lowest setting, slowly stream in 3 tbs. oil, blend 1 minute.