serves: 8
Ingredients
2 pounds Oregon Star Tomatoes, cored and quartered
2 red bell peppers, stemmed and seeded
1 English cucumber, peeled, halved and seeded
1 small white onion, peeled and quartered
4 cups vegetable broth
cup white wine vinegar
2 garlic cloves, minced
½ teaspoon hot sauce of your choice
Salt and pepper
½ cup fresh parsley, minced
Olive oil, for drizzling
White wine vinegar, for drizzling
Preparation
Pulse tomatoes in a food processor until finely chopped, about 10 pulses. Transfer tomatoes to a large bowl. Pulse red peppers, cucumbers, and onion until finely chopped about 15 pulses. Add mixture to the bowl of tomatoes and stir in the vegetable broth, white vinegar, garlic, hot sauce, and 1 teaspoon of salt and ¾ teaspoon pepper. Cover and refrigerate for 3 hours or for up to 2 days. Soup tastes best if flavors are allowed to meld in the refrigerator overnight.
Plating
Taste the soup and adjust with salt and pepper if needed. Ladle into chilled bowls and garnish with parsley, olive oil, and white wine vinegar (if desired). Serve with crusty bread.
Wine Suggestions
Martin Woods, Call and Response Red Wine, 2024 (Willamette Valley, Oregon)
