We recommend serving with an equal amount of relish to soup ratio.
|4 lbs||ripe early girl tomatoes, cored and quartered|
|1||finely chopped red onion|
|2-4||cucumbers, peeled, seed and finely chopped|
|2 cups||mixed colored peppers, gypsy or bell, finely chopped|
|1-2||hot peppers, such as Hungarian wax, finely minced|
|3||cloves of garlic, peeled and crushed|
|2||sprigs of basil|
|1 tbsp||red wine vinegar|
|–||picked basil leaves and a drizzle of olive oil to garnish|
Combine your cored and quartered tomatoes, crushed garlic and 2 sprigs of basil in a bowl and sprinkle with 1 tsp of salt in a bowl and let stand in the refrigerator for 3 – 4 hours.
Finely chop the red onion and cover with about 1 tbsp red wine vinegar and allow to macerate. Separately, combine your finely chopped cucumbers, peppers, and hot peppers in a bowl. After the onions have macerated for at least 15 minutes, combine with the other ingredients and chill.
When ready, remove the garlic and basil from the tomatoes and blend until smooth. Keep the tomatoes cool, either back in the refrigerator or in a bowl of ice as the foam dissipates and air bubbles out from the blending. The tomatoes should darken as this occurs.
After the foam and air pockets have disappeared, ladle into bowls, add a generous scoop of the chilled relish, drizzle with olive oil, and garnish with fresh picked basil leaves. Serve immediately.