Cold Blender Tomato Soup

from The Best Vegetarian Recipes by Martha Rose Shulman

1/2 medium sweet red or white onion, coarsely chopped

2 1/2 pounds ripe tomatoes, peeled and quartered

1 large carrot, coarsely chopped

2 large garlic cloves

2 to 4 T red wine vinegar

salt and freshly ground pepper to taste

1 T extra virgin olive oil (optional)

1/2 European cucumber or 1 medium regular cucumber, peeled and seeded if necessary, cut in very small dice

2 T slivered fresh basil leaves

1. Put the chopped onion in a bowl and cover with water.  Let soak while you prepare the vegetables.  Drain.  (I did not do this.)

2. Combine the tomatoes, onion, carrot, garlic, and 2 T vinegar in a blender and puree until smooth.  Transfer to a bowl.  Add 2/3 cup of water and blend well.  Season to taste with salt and pepper.  Chill for several hours.  Taste and add more vinegar or salt if desired.

3.  Serve, garnishing each bowl with a drizzle of olive oil, a spoonful of cucumber, and a generous sprinkling of basil.


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