Makes About 7 Cups
- 2 cups extra-virgin olive oil, more for drizzling (see note)
- 1/4 cup sherry vinegar, more as needed
- 1 tsp. Tabasco or other hot pepper sauce
- 1/2 medium red onion, peeled and cut into large chunks
- 1/2 medium cucumber, trimmed and cut into large chunks
- Leaves from 6 large sprigs flat-leaf parsley
- 10 to 12 large fresh basil leaves
- 1 large clove garlic
- Kosher salt
- 4 medium Roma tomatoes, cored and cut into large chunks
- 3 medium heirloom tomatoes, cored and cut into large chunks
- Put the oil, vinegar and Tabasco in the bowl of a blender and blend briefly. Add the onion, cucumber, parsley, basil, garlic and 1 tablespoon salt and blend until smooth. Add the tomatoes a few at a time, blending as you go. When the blender is about three-fourths full, pour out half of the liquid into a medium bowl. Continue to puree and add the tomatoes a few at a time until all the tomatoes are incorporated and the mixture is smooth. Pour the blender contents into the bowl and stir to blend.
- If you want a super-smooth texture, pass the soup through a fine-mesh strainer.
- Chill for at least 2 hours before serving. Whisk to blend, then taste and add more salt or vinegar as needed. Garnish each serving with a drizzle of extra-virgin olive oil. Note: You can also substitute up to half of the extravirgin olive oil with a mild or neutral oil, if you like.
Note: You can also substitute up to half of the extravirgin olive oil with a mild or neutral oil, if you like.
Reprinted with permission from Bi-Rite Market’s Eat Good Food by Sam Mogannam & Dabney Gough.
Copyright © 2011. Published by Ten Speed Press, a division of Random House, Inc.”
Photo credit: Tia Ohm
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