Serves 10

1 ½ cups of fresh breadcrumbs
2 cloves of garlic, smashed into a paste
1 jalapeno pepper, seeded and finely diced
1 medium sized red onion, diced
5 ripe tomatoes, seeded and chopped
4-5 cups of tomato juice
½ cup of fresh lime juice
1/3 cup of extra virgin olive oil
Salt and freshly ground black pepper to taste

1 cucumber, peeled, seeded and cut into ¼ inch dice
1 red pepper, cored, seeded and diced
1 small melon, cantaloupe, canary, casaba, honeydew... diced
1 ripe but firm avocado, pitted, peeled and diced
½ cups of chopped cilantro

Combine the breadcrumbs and garlic and set aside.

Combine the, jalapeno pepper, onion and tomatoes in a large bowl.
Pour in the tomato juice and lime juice and stir to combine. Add the breadcrumb mixture and stir in the oil.

Puree half the soup base in a food processor or blender. Add the unblended half to the blended half. Season with salt and pepper to taste. Refrigerate until cold.

To serve: 
ladle about one cup of cold soup base into chilled bowls. Garnish with the cucumber, red pepper, melon, avocado, and cilantro.


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