(fromThe Olive Harvest Cookbookby Gerald Gass)
serves 6 to 8The quality of this soup depends on the quality of the tomatoes, so you must use tomatoes that taste great out of hand. Farmers' markets, specialty stores, and local farmers are all good local sources for top quality heirloom tomatoes during the relatively short season when they are at their peak. This amount of habanero pepper will make a medium-spicy soup. You can adjust the heat level to taste. 3 1/2 pound vine-ripened heirloom tomatoes, cut into chunks*1 unpeeled Armenian, English or Japanese cucumber, cut into chunks*1 red onion, cut into chunks1/2 habanero chile, stem, seeds and ribs removed*2 large cloves garlic, cut in half2 tbsp. sherry vinegar1/4 cup McEvoy Ranch extra virgin olive oil1/2 teaspoon sea salt or kosher salt1/2 teaspoon freshly ground pepperMcEvoy Ranch extra virgin olive oil or plain yogurt for garnishchopped fresh mint for garnish*
In a nonreactive container, combine the tomatoes, cucumber, onion, chile, garlic, vinegar, olive oil, salt and pepper. Cover and refrigerate for at least 12 hours our up to 36 hours, stirring once or twice.
Working in batches, process the tomato mixture in a blender until smooth. Pass the puree through the fine screen of a food mill placed over a bowl. Taste and adjust seasoning. Serve immediately in chilled bowls with a drizzle of olive oil or yogurt and a sprinkle of mint.
*Fresh, organic herbs, tomatoes and cucumbers available seasonally in our San Francisco Ferry Building shop. To check availability, please call 415-291-7224.