From the Kitchen of: Boomer
Source: San Jose Mercury News
1
med
Cucumber
5
med
Tomatoes (11/4 lbs. cored and cut into wedges)
1
med
Onion, chopped
4
Parsley sprigs
1/2
tsp
Paprika
1/4
tsp
Ground cumin
dash of
Cayenne pepper
1
tbsp
Red wine vinegar
2
tbsp
Olive oil
1/2
tsp
Salt
Ice cubes
Peel cucumber, split lengthwise and scoop out seeds with a spoon. Coarsely chop cucumber and place in a 2-quart pan. Add tomatoes, onion, parsley, paprika, cumin and cayenne. Bring to a boil; reduce heat, cover, and simmer 25 minutes or until vegetables are tender.
In a blender or food processor, process soup to make a rough puree. Pour into a bowl and let cool. Stir in oil, wine vinegar and salt. Cover and refrigerate at least 4 hours or for as long as 3 days.
To serve, place 1 or 2 ice cubes in each bowl. Ladle cold soup over ice cubes.