6large ripe red tomatoespeeled* and chopped (about 3 - 4 cups)
1 ½cupschopped peeled and seeded cucumber
½cupdiced red onion
1red bell pepperseeded and diced (about ¾ cup)
2Serrano peppersdiced (or other hot pepper, such a jalapeno) or to taste
1large clove garlicpressed or finely minced
16-ounce can tomato juice
Juice from one lime
juice from one lemon
Salt to taste
Diced fresh cucumber
Diced red onion
Diced red bell pepper
Fruity Olive Oil
Place the tomato, cucumber, onion, red bell pepper, Serrano pepper, and garlic along with a good pinch of salt, into the work bowl of a food processor, process, using on/off pulses until the contents are liquidy but not liquified...you still want some texture. Add the can of tomato juice along with the lime and lemon juices with a few dashes of Tabasco; pulse once or twice until mixed in, taste, and add salt as needed. Pour into a covered container and allow to sit in the refrigerator for a few hours at least to allow the flavors to develop. When ready to serve, stir and taste for heat, and salt. Adjust to taste. Serve in chilled bowls with garnishes as desired.
Allow the soup to sit in the refrigerator at least an hour, best overnight.