1 Clove of garlic
½ Tablespoon -- Kosher Salt
Cracked Black Pepper
1.5 fl oz. -- Sherry Vinegar
1 oz. -- Olive Oil
½ Tablespoon -- Ground Cumin
1 pts. -- Tomato Juice
2 lbs. -- Tomatoes; grilled, peeled and minced
1 ea. -- Jalapeno Pepper; minced
1 ea. -- Green Bell Pepper; grilled, peeled, and finely diced
1 ea. -- Red Bell Pepper; grilled, peeled, and finely diced
½ oz. -- Scallions; minced
1 ea. -- Cucumber; peeled, seeded and minced
1 oz. -- Red Onion; minced
¼ cup -- Fresh Parsley or mint (or a combination); minced
On a work surface mince and mash the garlic with the salt until a paste is formed.
In a blender combine garlic paste, vinegar, oil, cumin, and one cup of the tomato juice and blend the mixture until smooth.
In a large bowl combine the blended mixture with the tomatoes, bell peppers, scallions, cucumber and onion, stir in the remaining tomato juice, and chill the soup, covered, for three hours, or until it is very cold.
Add the parsley, jalapeno, salt and black pepper to taste.