1 28oz can diced tomatoes
1 english cucumber, peeled and chopped
1 red bell pepper seeded and chopped
1/2 sweet onion peeled and chopped
2 cloves garlic peeled and chopped
1 japapeno seeded and diced
1/2 tsp ground cumin
12 oz tomato juice
1/4 C extra virgin olive oil
1-2 tblsp sherry vinegar
1 tblsp lemon jiuce
1/4 C blanched almonds toasted
salt and pepper to taste
extra virgin olive oil
croutons, optional for garnishing
Makes 6 cups
1. In blender or food processor, combine canned tomatoes, 1/2 of the cucumber and 1/2 the bell pepper, onion, garlic, jalapeno, cumin and tomato juice. Puree on high. While it’s still running, add olive oil, vinegar, and lemon juice. Season with salt and pepper and adjust to taste. If mixture is to thick, thin it by adding a little water.
2. Refrigerate for 30 minutes to an hour.
3. Serve in small bowls and garnish with the remainder of the diced cucumber and red pepper. Drizzle with extra virgin olive oil and top with it all off with sliced almonds.
—this is fantastic served any time of the year so don’t think it’s just for summer.
—I used can tomatoes because they are canned at the peak of tomato harvest so they’re always great—and if you like it spicy don’t seed the jalapeno. —lastly, one of the best things about this soup is that it’s served chilled so it can be made a day in advance.