Prep Time2 Hours
Heirloom tomatoes give this cold and refreshing summer soup a unique depth of flavor. It’s the perfect light lunch or starter featuring garden-fresh seasonal produce. Serve it with a variety of toppings for a customized bowl that packs a bounty of nutrients.
- 2 pounds of ripe heirloom tomatoes
- 1 cucumber, peeled, seeded, and chopped, save some to top the soup
- 1 large Anaheim pepper, seeded and chopped
- 1 medium red bell pepper, seeded and chopped, save some to top the soup
- Salt and pepper to taste
- Extra virgin olive oil
- Red wine vinegar
- 1 bunch cilantro, chopped
- ½ red onion, diced
- 1 cup full-fat feta cheese, crumbled
- 1 pound bay shrimp
- Cut the tomatoes into quarters. Combine the tomatoes with the chopped cucumbers and peppers in a blender. Puree until smooth.
- Add ½ cup of olive oil and 3 tablespoons of red wine vinegar to the blender and process until well combined. Season with salt and pepper to taste.
- Toss in a couple of tablespoons of cilantro and process again. Taste and adjust the seasoning if needed.
- Transfer the soup to a large bowl. Cover and refrigerate for at least 2 hours and up to 24 hours.
- To serve, ladle into individual bowls. Top with a swirl of olive oil and a grinding of fresh black pepper.
- Pass around bowls of cilantro, red onion, feta cheese, cucumber, peppers and bay shrimp so each bowl can be customized to taste.