8 ripe tomatoes, Roma or round but not Beefsteak
1 medium cucumber, peeled and seeds scooped out
1 small red onion, peeled and coarsely chopped
1 small green pepper, core and seeds out, chopped
1 small red pepper, core and seeds out, chopped
3 large garlic cloves, peeled
1 long red chilli, seeds out
1 cup cold water
1 cup tomato juice
3/4 cup olive oil
2 tablespoons apple cider or sherry vinegar
1 orange, a little zest + juice
1 teaspoon salt
1/2 teaspoon pepper
Garnish with diced cucumbers, red pepper, red onion and more olive oil
1 blender and bowl
1 medium serving bowl
1 small bowl
Core the tomatoes and cut them into rough 1 inch chunks. Reserve about ¼ cup of the juicy tomato seeds and place them in your small bowl (used as garnish later). Add half of the tomato chunks to the blender, and the other half to your serving bowl. Add all of the onion chunks to the blender.
Cut off about one-fourth of the cucumber, finely chop and place in small bowl. Slice the rest into rough 1″ chunks and divide between the blender and the serving bowl.
Cut off about one-fourth of the bell pepper, finely chop and add to the small bowl. Slice the rest of the bell pepper into rough 1″ chunks and divide between the blender and the medium serving bowl.
To the blender, add the basil, garlic, olive oil, vinegar, salt and about 10 twists of black pepper. Securely fasten the lid and blend, starting on low and increasing to high speed, until the mixture is completely smooth, about 2 minutes.
Pour the contents of the serving bowl (the remaining chunks of tomato, cucumber and bell pepper) into the blender. Fasten the lid and blend for just 10 to 20 seconds, until the ingredients are broken up into small pieces. Stop there, or blend a little longer if you prefer smaller pieces.
Add a small pinch of salt to the small bowl of garnishes, stir, and store it in the fridge. Chill the soup for at least 2 hours, or up to 24 hours.
Before serving, taste, and add additional salt and/or black pepper if necessary.
To serve, divide the soup into small bowls or cups, and top with the reserved cucumber and bell pepper. Top with a few tiny or torn basil leaves and a light sprinkle of pepper. Leftover servings keep well, covered and refrigerated, for 3 to 4 days.