3 pounds Heirloom tomatoes such as Hawaiian Pineapple or Brandywine 2 cups lemon cucumbers, peeled, seeded, and diced 2 cups onions, diced 2 cups green pepper, diced with seeds and vein removed 2 cups red peppers, diced with seeds and vein removed 1/2 cup of white bread, cubed (you can leave the bread out if desired) 3/4 cup Olive Oil 1/2 cup Red Wine Vinegar
Salt to taste White pepper to taste
Garnish:
1/4 cup of heirloom tomatoes such as Green Zebras, diced 1/4 cup Red pepper small dice 1/4 cup Avocado small dice 1/4 cup Lemon cucumber or other cucumber small dice 1 bunch red and green basil leaves cut into a chiffonade
Method:
Prepare tomato concassé: Bring a large pot of water to a boil. Prep an ice water bath (a bowl full of ice water). Cut an "X" on the bottom of the tomatoes skin deep, and plunge into boiling water (you may want to do this in batches until all tomatoes have been done). Simmer for about 10-30 seconds, depending on ripeness and size of tomato, until skin begins to peel away. Remove immediately with a slotted spoon and plunge tomatoes into bowl of ice water to stop the cooking. Now you can peel the tomatoes by simply pulling away the skin of the tomato with your fingers. Remove the seeds by slicing the tomatoes in half and gently squeeze out the seeds. Chop tomatoes into a rough dice.
Combine remaining ingredients in a large bowl and chill overnight. Puree the soup to fine consistency. Adjust seasoning and strain if desired. Serve soup in chilled bowls or low ball cocktail glasses and garnish.
