|
PREP TIME |
TOTAL TIME 15 mins + 2 hours chilling time |
|
ACTIVE TIME 5 mins |
SERVINGS Makes 4-6 servings |
INGREDIENTS
- 2 medium cucumbers, peeled and chopped
- 2½ pounds ripe tomatoes, chopped
- 1 small red onion, diced
- 2 cloves garlic, chopped
- ¼ cup chopped fresh cilantro, plus more for garnish
- ¼ cup chopped fresh parsley, plus more for garnish
- 3 tablespoons Josh Pond's Apple Cider Vinegar
- 1/4 cup EVOO
- 1¼ teaspoons salt
- 2 teaspoons ground cumin
- ¼ teaspoon freshly ground black pepper
INSTRUCTIONS
1) Add the cucumbers, tomatoes, onion, garlic, cilantro, parsley, vinegar, olive oil, salt, and pepper to a high speed blender. Blend until smooth. Season to taste and chill for at least 2 hours.
2) Serve the soup garnished with the reserved fresh herbs, drizzles of olive oil, and freshly ground black pepper.
