Ingredients:

Recipe Serves 4 people
• Heirloom Tomatoes 5 each
• European Cucubmer 2 each
• Medium Maui Onion, peeled 1 each
• Red Pepper 2 each
• Fresh Garlic Cloves 6 or about 2T chopped garlic
• Tomato Juice 1 cup
• Olive Oil 1/2 cup
• Balsamic Vinegar 1/2 cup
• Fresh Cilantro 1/4 ounce
• Salt and Pepper to taste
• Tobasco to taste
• Juice of Lemon 2 each
• Day Old Crusty French Bread 1/4 loaf

Instructions and Comments:

This recipe can't be easier. Peel one of the cucumbers and chop it up. Chop all of the remaining produce into medium chunks (save about 1/4 or the red bell pepper and dice it very small for garnish). Pull the leaves off of the cilantro. (no stems) Reserve about 8 leaves for ganrnish. Cut the french bread into small chunks. Combine the remaining ingredients in a blender, or in a mixing bowl with a hand mixer, add the oil and vinegar and puree thouroughly. Strain the puree through a small to medium "hole size" Chinois (or strainer). This will remove all of the large particles left in the soup. Discard the particles left in the strainer. Season the soup with salt and pepper, tobasco, and the juice of the lemons. Chill at least 6 hours before service. Serve in a soup bowl as shown. Thinly slice the remaining cucumber and shingle around the edge of the bowl, refer to the photo. Slowly pour the soup into each bowl. If you go to fast, the cucumbers will rise to the surface. Garnish as shown. Have fun with the presentation, if you don't feel comfortable with the cucumber garnish, you can always peel, seed and dice the cucumber for garnish.