With the other flat of sun ripened tomatoes we made a cold tomato soup...Gazpacho!
This is a wonderfully refreshing soup that is bursting with tomato and herb flavor. Perfect on a hot summer day!
1) 20-24 tomatoes (this makes about 3 quarts)
2) 2 large cucumbers
3) 1 bunch of parsley
4) 1 large sweet onion
5) 1 bunch of fresh mint leaves
6) 4 tablespoons of Extra virgin olive oil
7) Ghost Pepper sea salt
To prepare the tomatoes, bring a large pot of water to a boil and blanch the tomatoes for 4-5 minutes and then shock in ice water.
Remove the skins and roughly chop tomatoes and add to a large pot. Dice the large sweet onion and cucumbers into small cubes and add to the pot of chopped tomatoes. Roughly chop your fresh herbs and add to the mix. Add your extra virgin olive oil and puree the entire mixture.
This dish is meant to be served cold or at room temperature, whichever you prefer. Serve into a bowl garnish with raw jalapeno and sprinkle with Ghost Pepper sea salt!
This is a refreshing soup with a kick!