Preparation:

Peel the cucumber, cut it in half lengthwise, and scoop out the seeds; cut into small cubes and set aside.

Slice jalapeñoss or 1 serrano chili. Remove seeds (optional). Bring a medium-size pot of water to boil.

Core the tomatoes and drop into the water a few at a time, for about 10 seconds, just long enough to loosen the skins. Scoop the tomatoes out of the water and continue with the rest.

Rinse under cold water to cool them, then slip off their skins. Place a mesh strainer over a bowl. Cut the tomatoes in half crosswise and, over the strainer, squeeze out the juice and seeds.

Save the juice to add to the soup and discard the seeds.

Purée half the tomatoes in a blender or food processor and coarsely chop the rest.

Combine all of the tomatoes, the onion, cucumber, chilies and basil in a large bowl.

Season with 2 teaspoons salt, 1/4 teaspoon pepper, 2 tablespoons vinegar and 2 teaspoons lime juice.

Refrigerate and let sit for at least one hour before serving, to allow the flavors to develop.

Add salt, pepper, lime juice and vinegar if needed.

Serve chilled.

Servings:
Source: Fields Of Greens/Annie Somerville
Submitted by: Recipe Group Member
Date: Apr 18, 1998

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