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RECIPE #5398 - TAMMY ALGOOD'S COOL AS A CUCUMBER SOUP, Wednesday, July 29, 2015

Posted at 8:03 AM, Jul 29, 2015
and last updated 2015-09-12 05:40:35-04

Yield: 6 to 8 small servings

2 tablespoons olive oil
2 garlic cloves, peeled and minced
2 1/2 pounds (8 medium) tomatoes, peeled, seeded, and chopped
1/2 teaspoon onion salt
1/4 teaspoon black pepper
2 large cucumbers, peeled, seeded, and chopped
1/2 cup tomato juice
1 1/2 tablespoon red wine vinegar
1/4 teaspoon hot sauce
Minced fresh chives for garnish

Place the olive oil in a large skillet over medium heat. Add the garlic and sauté 1 minute. Stir in the tomatoes, onion salt, and pepper and cook another 5 minutes, stirring frequently. Remove the pan from the heat to cool at least 10 minutes.
Place the cucumbers in the bowl of a large food processor or blender and puree. Add the cooled tomato mixture, tomato juice, red wine vinegar, and hot sauce. Puree until smooth, adding more tomato juice if necessary for a soup-like consistency. Transfer to a large bowl and cover. Refrigerate at least 4 hours. Serve cold with a garnish of fresh chives.

NOTE: Refrigerated leftovers should be used within 2 days.