Makes about 3 quarts, enough for 6 to 8 main-course servings
- 5 pounds ripe red tomatoes (16 to 20 medium-sized plum or 12 medium-small round)
- 2 seedless cucumbers, peeled
- 1/2 cup chopped fresh cilantro
- 1 bottle (16 ounces) Frontera Habanero Salsa
- 1/2 cup Negra Modelo beer
- 2 cups torn (½-inch inch pieces) white bread
- ¼ cup extra virgin olive oil
- 2 tablespoons sherry vinegar
- Salt to taste, about 1 tablespoon plus 2 teaspoons
- 1 ½ cups home-style croutons
- Chop enough of the tomatoes into a ¼-inch dice to a generous 1 ½ cups. Chop enough of the cucumber into ¼-inch dice to yield a generous 1 cup. Stir in the cilantro. Cover and refrigerate for garnish.
- Roughly chop the remaining tomatoes and cucumber. Mix with the Frontera Salsa, Negra Modelo, torn bread, olive oil and vinegar. In a blender, puree the mixture in 2 batches until smooth. Transfer to a large bowl. Stir in just enough water to give the soup the consistency of a light cream soup, about ½ to 1 cup. Taste and season with salt. Chill thoroughly.
- Set out the tomato-cucumber garnish mixture and croutons. Ladle the soup into chilled soup bowls. Pass the garnishes.
NOTES: This soup can be made ahead and even tastes better when allowed to sit overnight. If serving as an appetizer, this recipe can be easily halved to serve 6 as an appetizer course.