YIELD: 4 to 6 servings | PREP TIME: 30 minutes | CHILLING TIME: 6 hours
• 1 medium red onion, minced
• ½ cup red wine vinegar
• ½ cup boiling water, plus more for soaking the tomatoes
• 12 medium tomatoes (about 3 pounds)
• 1 English cucumber (about ¾ pound), peeled
• ½ cup extra-virgin olive oil
• 6 to 8 fresh basil leaves, roughly chopped
• 2 cloves garlic
• 1 teaspoon salt
• 1 yellow, orange or red bell pepper, seeded and minced
• 1 jalapeño pepper, seeded and minced
• ½ teaspoon Tabasco, plus more for serving
• 2 radishes, minced, for garnish
• 5 to 6 chives, minced, for garnish
1. In a large non-reactive bowl, combine the onion, vinegar, and ½ cup of boiling water. Set aside while you prep the vegetables.
2. Cut an X in the bottom of each tomato and place the tomatoes in a large bowl. Pour enough boiling water over them to cover and allow to sit for 2 to 3 minutes, until the skins start to loosen. Remove the tomatoes with tongs, place in a colander, and run cold water over them to cool them. Carefully remove and discard the skins and cut the tomatoes in half.
Alternatively, if it’s not peak tomato season and your tomatoes aren’t bursting with flavor, halve them and toss them with 1 tablespoon of extra-virgin olive oil. Place on a rimmed baking sheet and roast in a 425°F oven for 15 minutes. When the tomatoes are cool enough to handle, remove and discard the skins.
3. Roughly chop half of the cucumber and mince the other half.
4. Place the tomatoes, olive oil, chopped cucumber, basil, garlic, and salt in the bowl of a food processor. Pulse 10 to 12 times, until the mixture is a coarse puree.
5. Pour the tomato puree into the bowl with the onion mixture and add the bell pepper, jalapeño pepper, and minced cucumber. Stir in the Tabasco and cover. Refrigerate for at least 6 hours but preferably overnight to allow the flavors to marry.
6. When ready to serve, top each bowl with the minced radishes and chives. Serve with additional Tabasco.
