Italian style red pepper soup

Ingredients

• 1 clove garlic, chopped
• 1 medium onion, cut into eighths
• ⅓ cup (75 mL) chopped cilantro
• ¼ cup (50 mL) chopped fresh flat leaf parsley
• 2 tbsp (25 mL) extra virgin olive oil
• 3 tbsp (45 mL) red wine vinegar, or to taste
• 4 large ripe, red tomatoes, (about 2 lb./1 kg), cut into eighths
• 2 red peppers, cored, seeded, and cut into eighths
• 1 English cucumber, cut into 2-inch (5 cm) pieces
• Salt to taste

Instructions

1. Place garlic, onion, ¼ cup (50 mL) cilantro, 3 tbsp (45 mL) parsley, the olive oil, vinegar, and half of the tomatoes, red peppers, and cucumber in a food processor; process to a smooth purée.
2. Place in a large bowl. Process remaining tomatoes, red peppers, and cucumber until smooth. Add to bowl and mix together.
3. Season with salt and more vinegar, if desired, to taste.
4. Refrigerate at least one hour or overnight.
5. Serve garnished with remaining cilantro and parsley.

Notes

If you feel like a more authentic Spanish approach, use 1 green Italian pepper instead of red peppers and avoid onion, parsley and cilantro. 

Plum tomatoes will be also tasty and juicy. 

Recipe curtesy of Rosie Schwartz.