5 lbs. ripe heirloom tomatoes (the bigger the variety the better)
1 medium size cucumber, peeled, seeded, cut into cubes.
1 cup red onion, diced
1 each green & red bell pepper, seeded & diced
2 tbsp. sherry vinegar
1 tbsp. lime juice
1 tbsp. extra virgin olive oil
Splash of Tabasco
1 tablespoon orange juice
¼ tsp. pepper
2 tsp. salt
Cut the tomatoes in half crosswise and, over a strainer, squeeze out the juice and seeds. Save the juice to add to the soup and discard the seeds. Puree half the tomatoes in a blender or food processor and coarsely chop the rest. Combine all of the tomatoes, the onion, cucumber, bell pepper, and olive oil also in a large bowl. Season with 2 teaspoons salt, ¼ teaspoon pepper, vinegar, lime, and orange juice. Refrigerate and let sit for at least 1 hour before serving, to allow the flavors to develop. Serve chilled.