Hailing from the Andalusian region of southern Spain, this soup is open to many interpretations, but most recipes recommend serving it well chilled. It’s a great recipe to showcase the wonderful flavor of heirloom tomatoes. And not only is it low in fat, it has lots of vitamins A and C too.
- In blender or food processor, combine chopped tomatoes, 1 clove garlic and process until smooth. Strain purée through sieve into large nonreactive bowl.
- Coarsely chop 1 cucumber, 1/2 the onion and 1/2 the bell pepper. Add chopped vegetables to blender or food processor along with 1/2 cup tomato juice. Process until puréed. Strain purée through sieve into the bowl.
- In blender or food processor, combine remaining 1 1/2 cups tomato juice, lemon juice, oil, remaining garlic, cayenne and salt. Process until smooth and strain into bowl. Stir in basil and cilantro.
- Finely dice golden tomatoes, remaining cucumber, onion and bell pepper. Add to bowl and stir to mix. Cover and refrigerate at least 4 hours or until thoroughly chilled. Serve with croutons if desired.