 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 1/3 | large whole (3" dia) | Tomatoes | 1/4 | cucumber (8-1/4") | Cucumber | 1 1/8 | small | Peppers | 1/2 | tablespoon | apple cider vinegar | 1/2 | clove | garlic minced | 1/2 | tablespoon chopped | shallots | 1/4 | cup | cilantro, fresh, chopped | 1 | fruit (2" dia) | limes | 1 | tablespoon | olive oil, extra virgin | 1/2 | cup (8 fl oz) | ice cold water | 1/2 | dash | salt, to taste | 1/2 | dash | pepper, to taste | 1/4 | tablespoon | chili flakes |
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Steps
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Sequence
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Step
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| | 1 | Core the tomatoes and dip them in boiling water for 1 minute to blanch them. Transfer the tomatoes into iced water so that the skin can be removed easily. Dice the tomatoes and put them in the food processor. Set aside 1/3 of the peppers and cucumber. Add the remaining ingredients and blend until smooth. Chop the peppers and cucumbers and stir them in the soup. |
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