This light, cold soup makes a great meal on a hot summer night, and turning on the stove isn't even a requirement!
|6||tomatoes (large, heirloom, any variety or color, diced into 1/2-inch cubes)|
|1⁄2||red onion (medium, minced)|
|1||cucumber (seedless, peeled and diced into 1/4-inch cubes)|
|1 1⁄2||red pepper (cored, seeded, and cut into 1/4-inch dice)|
|1 1⁄2||yellow bell pepper (cored, seeded, and cut into 1/4-inch dice)|
|1⁄4 c||cilantro (roughly chopped)|
|2 T||red wine vinegar|
|1⁄2 T||hot sauce|
|1⁄4 c||olive oil|
|8 T||balsamic vinegar (aged, for garnish)|
In a large bowl, combine the tomato, red onion, cucumber, and red and yellow peppers. Fold in the cilantro, then stir in the red wine vinegar, lemon juice, and hot sauce. Add generous pinches of salt and pepper. Use your hands to smash the tomatoes, releasing their juice, to create a soup. Or use an immersion blender, being careful to leave some chunks of vegetables - don't make a smooth purée. Drizzle in the olive oil, a few tablespoons at a time, tasting as you go. Taste and adjust seasoning if needed.
Refrigerate for 1 hour. Serve each bowlful drizzled with balsamic vinegar.