Cooking Instructions
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Step 1
Quarter and deseed the
Tomatoes (2.2 lb)
.
Step 2
Peel and deseed the
Persian Cucumber (1)
.
Step 3
Peel and grate the
Garlic (2 cloves)
.
Step 4
Roughly chop the
Green Bell Pepper (1/2)
,
Red Bell Pepper (1/2)
, and
White Onion (1/4)
.
Step 5
Cut the crust off the
Sourdough Bread (1 slice)
and roughly chop the bread.
Step 6
Add all ingredients along with
Extra-Virgin Olive Oil (1/2 cup)
,
Sherry Vinegar (1 Tbsp)
,
Salt (1 pinch)
,
Ground Black Pepper (1 pinch)
,
Ground Cumin (1 pinch)
, and
Water (as needed)
into the blender. Turn the blender to high speed, blend until smooth and there are no chunks. The blade will create heat and increase the temperature of the soup, so do not over blend.
Step 7
Put the mixture along with the serving bowl into the fridge for 2 hours, or until the soup and bowl become super chilled.
Step 8
To serve, pour the soup into the chilled serving bowl and garnish with toppings of choice such as
Croutons (to taste)
,
Cucumbers (to taste)
,
Assorted Color Bell Peppers (to taste)
, and
Fresh Basil (to taste)
. To finish, drizzle with
Extra-Virgin Olive Oil (to taste)
.
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