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.
