Total Time:
1 hr 20 min
20 min
1 hr

4 servings

  • 1 clove garlic, peeled
  • Kosher salt
  • 1 1/2 pounds vine-ripened tomatoes, preferably heirloom varieties, roughly chopped
  • 8 ounces cucumbers, peeled, seeded and roughly chopped
  • 2 scallions (white and green parts), roughly chopped
  • 1/2 green bell pepper, cored, seeded and roughly chopped
  • 1/4 jalapeno, stemmed and roughly chopped (with seeds if you like the heat)
  • 1/4 cup roughly chopped fresh flat-leaf parsley
  • 2 tablespoons roughly chopped fresh mint
  • Freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil, plus more for garnish
  • 1 tablespoon sherry vinegar
  • 1 1/2 cups chilled low-sodium tomato juice
  • 4 ice cubes
  • 4 tablespoons cubed cucumber, for garnish, optional
  • On a cutting board, lightly sprinkle the garlic with a pinch of salt and smash it into a paste with the flat side of a large knife.

  • Mix the smashed garlic, tomatoes, roughly chopped cucumbers, scallions, bell peppers, jalapenos, parsley and mint in a large bowl. Add salt and pepper to taste. Stir in the olive oil and sherry, and toss well.

  • Add half of the vegetable mixture to a blender and pulse. Add half of the tomato juice and 2 ice cubes. Pour into a large bowl. Repeat with the remaining ingredients. Refrigerate for at least 1 hour for the flavors to come together.

  • Divide among chilled soup bowls, drizzle with olive oil, garnish with cubed cucumbers if using and serve.

  • Copyright 2003 Television Food Network, G.P. All rights reserved

  • From Food Network Kitchens; after further testing and to ensure the best results this recipe has been altered from what was in the actual episode.

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