Ingredients:
8 heirloom yellow tomatoes, about 2 lb (1 kg)
1-1/4 cup (300 mL) diced, seeded, peeled cucumbers
1/2 cup (125 mL) diced red onions
1 sweet yellow pepper, chopped
1 garlic clove, minced
1/3 cup (75 mL) white wine
3 tbsp (45 mL) extra-virgin olive oil
2 tbsp (25 mL) white wine vinegar, or rice vinegar
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) hot pepper sauce
1-1/4 cup (300 mL) diced, seeded, peeled cucumbers
1/2 cup (125 mL) diced red onions
1 sweet yellow pepper, chopped
1 garlic clove, minced
1/3 cup (75 mL) white wine
3 tbsp (45 mL) extra-virgin olive oil
2 tbsp (25 mL) white wine vinegar, or rice vinegar
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) hot pepper sauce
Preparation:
Halve tomatoes crosswise; squeeze juice and seeds into
strainer set over bowl, pressing on pulp to extract juice. Reserve
juice. Dice tomato.
In small bowl, combine 1/4 cup (50 mL) of the tomatoes, 1/4 cup (50 mL) of the cucumber and 2 tbsp (25 mL) of the red onion; set aside for garnish. (Make-ahead: cover and refrigerate for up to 2 days.)
In blender, blend together remaining tomatoes and reserved juice, remaining cucumber and red onion, yellow pepper, garlic, wine, oil, vinegar, salt, and hot pepper sauce (if using) until smooth. Cover and refrigerate for 4 hours. (Make-ahead: refrigerate in airtight container for up to 2 days.) Serve topped with reserved vegetable garnish.
In small bowl, combine 1/4 cup (50 mL) of the tomatoes, 1/4 cup (50 mL) of the cucumber and 2 tbsp (25 mL) of the red onion; set aside for garnish. (Make-ahead: cover and refrigerate for up to 2 days.)
In blender, blend together remaining tomatoes and reserved juice, remaining cucumber and red onion, yellow pepper, garlic, wine, oil, vinegar, salt, and hot pepper sauce (if using) until smooth. Cover and refrigerate for 4 hours. (Make-ahead: refrigerate in airtight container for up to 2 days.) Serve topped with reserved vegetable garnish.
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