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ingredients
1
Spanish hot banana pepper, diced into small pieces
2
cup of yellow tomatoes peeled and seeded (500ml) (approx. 8 tomatoes)
1
yellow pepper, seeded and roughly diced
3
green onions roughly chopped
1.5
whole English cucumbers, roughly chopped, skin on
3
Tbsp fresh basil, roughly chopped
1
Tbsp fresh tarragon, roughly chopped
1
cup vegetable stock
2
tsp Worcestershire
1
Tbsp sherry vinegar
1
tsp Tabasco sauce
Salt and white pepper to taste
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directions
Step 1
To remove the skin from the tomatoes score an “X” in the bottom of the tomato with a sharp knife only going through the skin.
Step 2
Place the tomatoes in a pot of boiling salted water for 30 seconds. Remove from the water and immediately plunge into a bowl of cold water and ice for 30 seconds.
Step 3
Remove the tomatoes from the cold water and using your hands peel the skins off. Cut the tomato in half and discard the seeds.
Step 4
Place all the ingredients with the tomatoes into a food processor or blender. Puree until smooth.
Step 5
Adjust taste with salt and pepper.
Step 6
Chill for at least 1 hour or overnight.
Step 7
Pour into cups to serve.