This is basically my garden in one dish! You can use whatever variety of peppers, tomatoes, and cucumbers that you happen to be growing, and play around with the ratios. If you have a ton of tomatoes, bump up the amount you add, or if you have some jalapeños that just came in, toss one of those in as well. Cool it all down with a refreshing Rosé Thyme Wine Cooler
Yield: 4 to 6 servings
- 5-6 tomatoes on the vine, cut in quarters
- 2 cloves garlic, peeled
- 2 cucumbers, divided
- 1 red bell pepper, stem and seeds removed, cut into chunks
- 1 yellow bell pepper, stem and seeds removed, cut into chunks
- 1/4 cup sherry vinegar
- 3 tbsp. extra virgin olive oil, plus more for garnish
- 2 tsp. kosher salt, plus more to taste
- 1 tsp. freshly cracked black pepper
- 1/2 cup minced chives, divided
- 1/4 cup loosely packed basil leaves, roughly chopped
- 1/4 cup loosely packed parsley leaves, roughly chopped
- 2 tbsp. roughly chopped dill
- Use a food processor to mix the tomatoes, garlic, and 1 cucumber (pre-cut in 1-inch chunks), red and yellow bell pepper, vinegar, EVOO, salt and pepper. Blitz until a chunky sauce forms, about 1 minute. If you like it smoother, use in a high-power blender, such as a Vitamix, and strain through a fine mesh strainer.
- Pour into a bowl and taste for seasoning, adding more salt or pepper if needed. Add in 1/4 cup of minced chives and stir. Place in the fridge and chill for at least 1 hour to allow the flavors to meld.
- To a small bowl add the remaining 1/4 cup of chives along with the minced basil, parsley and dill. Add a sprinkle of salt and pepper and toss together.
- Cut the other cucumber into 1/4-inch dice.
- To serve ladle some of the chilled soup into a shallow bowl. Top with a sprinkle of the herb salad, a handful of diced cucumbers and a drizzle of EVOO.
Recipe and photos by Megan Mitchell
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