Ingredients
6
large heirloom tomatoes, all varieties and colors, seeded and diced into 1/4-inch cubes (reserve seeds and juices)
1
medium red onion, cut into 1/4-inch cubes
3/4
English or hothouse cucumber, peeled and cut into 1/4-inch cubes
1
1/2 red bell peppers, cored, seeded and cut into 1/4-inch cubes
1
1/2 yellow bell peppers, cored, seeded and cut into 1/4-inch cubes
1/4
cup fresh cilantro, roughly chopped
Kosher salt and freshly ground black pepper
1/4
cup extra-virgin olive oil
8
tbsp aged balsamic vinegar
Directions
1.
In a bowl, combine tomatoes, seeds, and juices, along with onion, cucumber, and peppers. Add cilantro, red wine vinegar, lemon juice, and Tabasco. Add a few pinches of salt and black pepper. Using hands or two forks, squish vegetables into a juicy soup, leaving a few big pieces. Add oil in small increments, tasting as you go. Refrigerate for at least 1 hour before serving. Ladle soup into bowls and drizzle with balsamic vinegar.
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