This sauce is perfect to serve with some crostini or bread, it is crunchy and fresh, one of the best appetizers in the summertime; mediterranean tastes in a colorful starter.
Time of preparation
about 1 hour+ standing
2 ½ pounds ripe red tomatoes (about 4 large or 9 small)
1 small Vidalia or sweet yellow onion (½ pound), peeled and cut into rough 1″ chunks
1 small cucumber (½ pound), peeled and seeded
1 medium red bell pepper, cored and seeded
¼ cup fresh basil leaves, plus extra for garnish
1 large garlic clove, peeled
¼ cup extra-virgin olive oil
2 tablespoons sherry vinegar or red wine vinegar
¾ teaspoon fine sea salt
Freshly ground black pepper
What did I use
blender bowl, a medium serving bowl, and a small bowl, a blender, a knife, a cutting board
How did I do
I placed my bowls on the counter. I cored the tomatoes and cut them into rough 1″ chunks. I reserved about ¼ cup of the juicy tomato seeds and place them in the small bowl. I added half of the tomato chunks to the blender, and the other half to the serving bowl. I added all of the onion chunks to the blender.
I cut off about one-fourth of the cucumber. I finely chopped that piece and placed it in the small bowl. I sliced the rest of the cucumber into rough 1″ chunks, and divided them between the blender and the serving bowl. I cut off about one-fourth of the bell pepper, finely chopped that piece, and added it to the small bowl. I sliced the rest of the bell pepper into rough 1″ chunks and divided them between the blender and the serving bowl.
To the blender, I added the basil, garlic, olive oil, vinegar, salt and about 10 twists of black pepper. I securely fastened the lid and blended, starting on low and increasing to high speed, until the mixture was roughly minced.
I poured the contents of the serving bowl (the remaining chunks of tomato, cucumber and bell pepper) into the blender. I fastened the lid and blended for just 10 to 20 seconds, until the ingredients were broken up into small pieces.
I added a small pinch of salt to the small bowl of garnishes, stir, and stored it in the fridge. I chilled the soup for at least 2 hours.
Before serving, taste, and add additional salt (I sometimes add another ¼ teaspoon) and/or black pepper if necessary. To serve, I divided the soup into small bowls or cups, and I topped with the reserved cucumber and bell pepper. I topped with a few tiny or torn basil leaves and a light sprinkle of pepper.