My sister made this when we were in Mexico and I have been making ever since.
It can be adjusted to your own taste. It is nice and refreshing on a hot day.
4 med. tomatoes
1/2 English cucumber
1 small sliced or diced onion or 3 chopped green onions ( more if you like)
1 clove minced garlic
1 tbsp. chopped herb of choice ( I use celantro, or basil, but any you like will work)
2 tbsp. oil
1 tbsp. vinegar
1/2 diced sweet red pepper
1 seeded and minced jalapeno pepper (more if you like it a little spicier)
Salt and pepper to taste
1 – 2 tbsp. sugar
Peel tomatoes and puree’. Dice cucumbers. Add remaining ingredients and combine well. Chill.
If soup is too thick add a little ice water or tomato juice. ( I like tomato juice or even tomato sauce the best)
Variation: Can be jelled by adding 2 tbsp. unflavored gelatin dissolved in a little tomato juice.
Dora Miner is a local cook and baker and writes a regular column for The Wetaskiwin Pipestone Flyer.