3 pounds fresh ripe San Marzano or Roma tomatoes 1 yellow bell pepper ½ cucumber 1 onion 1 clove garlic ½ cup fresh lemon juice ½ cup extra virgin olive oil Salt, pepper and Tabasco sauce to taste Peel seed and dice the tomatoes, yellow pepper and cucumber. Chop onion and garlic. Blend all vegetables in a food processor or blender until smoothly pureed, adding lemon juice and olive oil gradually.
Add salt, pepper and Tabasco sauce to taste. Cover and refrigerate at least 30 minutes for flavors to blend.
Serve chilled soup in a tureen garnished with thyme croutons. (I just cut some fresh-baked pane di Ariccia from Carol FieldUs recipe, into ½-inch cubes, brushed them with extra-virgin olive oil in which lots of chopped fresh thyme had steeped for about 45 minutes, and baked at 350 degrees, shaking the pan frequently, until golden).
Chef Luca Loffredo Prego Ristorante, San Francisco Converted by MMCONV vers. 1⅖
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