By Chef Heather Hartman
1 medium red or white onion, peeled and coarsely chopped
3 lbs ripe tomatoes, peeled and chopped
1 large carrot, coarsely chopped
3 large garlic cloves
3 tablespoons red wine vinegar (you can also use fresh lemon juice)
Salt and freshly cracked black pepper to taste
2 tablespoons extra virgin olive oil
2 cucumbers peeled and remove seeds if needed. Cut into very small dice.
Fresh basil, sliced into ribbons
Place onions in a small bowl and add cold water to cover. Let rest for 5 minutes,
Place the tomatoes, onion, carrot, garlic, vinegar, salt and pepper in a blender and
blend until smooth. Taste and add more salt or vinegar if needed.
Set in refrigerator to chill for 1 hour to allow flavors to combine.
To serve, place soup in chilled bowls and garnish with a drizzle of olive oil, diced
cucumbers, and basil.
This soup will last 2 days in the refrigerator.
Diced radishes, and fresh dill are also great garnishes.