4 servings
Ingredients :
4 or 5 large ripe tomatoes (cherokee purple or black krim tomatoes) peeled, seeded & chopped
1/2 medium serrano pepper, minced
5 cloves garlic, minced
2 medium cucumbers, peeled, seeded and diced
4 stalks celery, diced
1 medium red bell pepper, seeded and diced
1 medium red onion, peeled and thinly sliced
2-3 small ripe but slightly firm Haas avocados, peeled and cubed
4 cups tomato vegetable juice
2 Tbl. each fresh lemon juice and lime juice
2 Tbl. medium-acid red wine vinegar and/or aged balsamic
2 Tbl. fresh basil, chopped
2 Tbl. fresh Italian parsley, chopped
1 Tbl. fresh cilantro, chopped
1/2 cup best-quality extra-virgin olive oil
tabasco sauce to taste
kosher salt and ground black pepper to taste
Method :
1. Combine all of the vegetables in a large bowl. Add the tomato juice, lemon juice and vinegar and stir very briefly. Stir in the fresh herbs and season with salt and pepper to taste.
2. Chill the soup for at least one hour before serving. Remove from the refrigerator, stir, let sit for 15 minutes before serving.
~ OPTIONAL-
Ingredients :
4 or 5 large ripe tomatoes (cherokee purple or black krim tomatoes) peeled, seeded & chopped
1/2 medium serrano pepper, minced
5 cloves garlic, minced
2 medium cucumbers, peeled, seeded and diced
4 stalks celery, diced
1 medium red bell pepper, seeded and diced
1 medium red onion, peeled and thinly sliced
2-3 small ripe but slightly firm Haas avocados, peeled and cubed
4 cups tomato vegetable juice
2 Tbl. each fresh lemon juice and lime juice
2 Tbl. medium-acid red wine vinegar and/or aged balsamic
2 Tbl. fresh basil, chopped
2 Tbl. fresh Italian parsley, chopped
1 Tbl. fresh cilantro, chopped
1/2 cup best-quality extra-virgin olive oil
tabasco sauce to taste
kosher salt and ground black pepper to taste
Method :
1. Combine all of the vegetables in a large bowl. Add the tomato juice, lemon juice and vinegar and stir very briefly. Stir in the fresh herbs and season with salt and pepper to taste.
2. Chill the soup for at least one hour before serving. Remove from the refrigerator, stir, let sit for 15 minutes before serving.
~ OPTIONAL-
Serve sprinkled with 1fresh red rubin basil flowers and lemon basil flowers (just the sweet soft flower parts not the husks)
variations:
variations:
~ replace purple tomatoes with tomatoes of your choosing
Author: Robert Donaghey of Vista, California
Source: 7 MINUTE CHEF - Volume 1
Formatted by : Chupa Babi in MC
ChupaNote: used the Spicy V8 and yellow tomatoes rather than purple. Used a fair amount of harissa instead of hot sauce.
Author: Robert Donaghey of Vista, California
Source: 7 MINUTE CHEF - Volume 1
Formatted by : Chupa Babi in MC
ChupaNote: used the Spicy V8 and yellow tomatoes rather than purple. Used a fair amount of harissa instead of hot sauce.
