Ingredients
2
large tomatoes (about 1 pound)
1
large cucumber, peeled, halved lengthwise, seeded
1
large roasted red bell pepper (available in jars)
1/2
cup chopped fresh cilantro
1/8
tsp hot pepper sauce (such as Tabasco)
Directions
1.
Cut 1 tomato, 1/2 cucumber and 1/2 onion into 1-inch pieces and transfer to processor. Add bell pepper and puree. Transfer to bowl. Add tomato juice, cilantro, vinegar, oil and hot pepper sauce. Seed remaining tomato. Dice remaining tomato and cucumber and onion halves and add to soup. Season with salt and pepper. Refrigerate. (Can be prepared 2 days ahead.) Serve well chilled.
New-York Restaurants
