Ingredients
1 small white onion
1 large garlic
1 large red bell pepper
3 lb. mixed heirloom tomatoes
2 to 3 cups tomato juice
2 tbsp. white wine vinegar
2 tsp. kosher salt
1 tsp. Black pepper
Pinch of cayenne pepper
1/4 c. olive oil
Preparation
Step 1In a blender or the bowl of a food processor fitted with knife blade, mince onion and garlic until almost pureed. Transfer to a large bowl. Place bell pepper in bowl of food processor; pulse until coarsely chopped. Add tomatoes in batches and continue to pulse until almost pureed.Step 2Transfer tomato-pepper mixture to bowl containing onion and garlic mixture. Stir in 2 cups tomato juice. Mixture should have the consistency of thick soup; to make thinner, add 1 more cup juice. Stir in vinegar, salt, pepper, and cayenne. Refrigerate until chilled. Adjust seasoning to taste before serving.Step 3To serve, pour into individual glasses. Drizzle with olive oil and garnish each glass with a tomato wedge.
