August 31, 2016
6 large, ripe beefsteak tomatoes, peeled, seeded and diced
2 red bell peppers, seeded and diced
1 small red onion, diced
2 large cucumbers, peeled, seeded and diced, divided
1 cup fresh vegetable juice, such as V8
½ cup red wine vinegar
4 cloves garlic, chopped
Kosher salt and freshly ground black pepper
3 tablespoon finely chopped fresh flat leaf parsley, plus whole leaves for garnish
1 tablespoon finely chopped fresh tarragon, plus whole leaves for garnish
Extra virgin olive oil, for drizzling
1. In a large bowl, combine the tomatoes, bell peppers, onion, half the cucumbers, the vegetable juice and the vinegar.
2. Combine the garlic and the remaining cucumbers in a food processor and process until smooth. Add the puree to the tomato mixture, season with salt and pepper to taste. Cover and let chill for at least 1 hour in the refrigerator. Add the parsley and tarragon just before serving.
4. Ladle the soup into bowls, drizzle with a bit of extra virgin olive oil and garnish with parsley and tarragon leaves, if desired.