5 ripe tomatoes
2 -28 oz. cans peeled whole tomatoes
2 limes juiced
1 tbsp Worcestershire
1 tbsp freshly grated horse radish
2 tsp hot sauce
1/2 tsp salt
3/4 tsp cumin
3 tbsp olive oil
3 garlic cloves finely minced
2 tbsp balsamic vinegar
1/2 tsp black truffle oil
1/2 tsp cayenne
3/4 tsp harissa
15 large shrimp – peeled, deveined and tail on
1 lemon zested and juiced
3/4 tsp dried thyme
Splash of olive oil
3/4 tsp cayenne pepper
Score tomatoes at the bottom in a x shape and dunk in boiling water for 15 to 20 seconds. Dip in ice water and peel. Cut into chunks and strain, mashing through a sieve with the back of a spoon. Discard the pulp and seeds. Repeat with 2 cans of whole tomatoes.
Add Worcestershire sauce, balsamic vinegar, horse radish, garlic, olive oil, truffle oil, cayenne, harissa, salt, cumin, lime juice and hot sauce.
Add cucumber, peppers, and onion.
Take 2/3 of the soup and purée in a blender for 30 to 40 seconds. Stir back into remaining soup.
Put into the fridge for at least 2-3 hours (longer if possible).
Before serving – Devein and peel shrimp, leaving tails on. Combine the zest and juice of one lemon with olive oil, thyme and cayenne pepper. Let sit for 10-15 minutes before broiling for 6 minutes.
I served with sour dough slices topped with mascarpone cheese and chopped cherry tomatoes.
This soup is best soup very cold. It was perfect for the 80 plus degree weather we had on Sunday.