Ingredients
| 1 |
large red bell pepper |
| 2 |
large tomatoes or 6 plum tomatoes (about 1 pound) |
| 1 |
large cucumber, peeled, halved lengthwise, seeded |
| 1/2 |
medium yellow onion |
| 1 |
cup tomato juice |
| 1/2 |
cup chopped fresh cilantro, without stems |
| 1/4 |
cup balsamic vinegar |
| 2 |
tablespoons fresh lime juice |
| 1 |
Salt and pepper to taste |
Directions
- Roast the whole red pepper under a broiler, turning occasionally, until the skin blisters and chars. Place in a bowl, cover, and allow the steam to loosen the skin, or place in a paper bag until it is cool enough to handle. Carefully peel away the skin and remove the seeds. Dice the pepper and set aside.
- Cut half of the tomatoes, half of the cucumber, and half of the onion into 1-inch pieces and transfer to a food processor or blender. Add the roasted bell pepper and process to a puree. Transfer mixture to a mixing bowl. Add tomato juice, cilantro, and vinegar. Seed the remaining tomato. Cut remaining tomato, cucumber, and onion into medium dice and add to the soup. Refrigerate until chilled. Add lime juice before serving and season with salt and pepper.
Categories
Appetizers, First Course, Side Dish, Snacks, Soup
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