Ingredients

The following ingredients have 4 Servings
  • 3 cups coarsely chopped tomatoes
  • 3 Persian cucumbers, chopped
  • ½ large shallot, chopped ((or 1 tablespoon red onion))
  • 2 cloves garlic, peeled
  • 1 jalapeno, seeded, finely chopped ((leave seeds in for more heat))
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon extra virgin olive oil
  • salt and pepper, to taste
  • 2 tablespoons fresh parsley, chopped

Instruction

  • Place all of the ingredients except the parsley into a food processor. A large-capacity food processor is required for this recipe.
  • Blend until nearly smooth. (This will only take a couple of minutes.) You may need to stop the processor and push the vegetables down with a spatula if they are adhering to the sides.
  • Divide the blended soup into two serving bowls. Garnish with the parsley.