I have not found a better way to use up overripe tomatoes! And it only takes a few minutes to have a delicious cold soup. A few minutes in the fridge make it even better:
5-6 large ripe tomatoes – any color
1 cucumber or 3 lemon cucumbers
Small wedge of red onion (about ¼ cup)
2 small jalapeños or 1 large
4 tbsp Rancho Olivos evoo (I like the Italian blend in this)
2 tbsp red wine vinegar
¼ C vegetable broth or chicken stock
1 tsp salt
1 tbsp cumin (optional)
1 diced avocado
Olive oil for finishing.
Quarter tomatoes, peel and chunk cucumber (lemon ones do not need peeling), halve and seed jalapeños. Add all to blender with olive oil, vinegar, seasoning and stock. Blend on low until all vegetables are emulsified, taste and adjust seasoning.
Refrigerate for a ½ hour (can be made 1 day ahead). Stir and pour, garnish with diced avocado and drizzle olive oil over – enjoy with some crusty bread.