Tomatoes are available in abundance right now in Cayman. Here is a deliciously refreshing recipe using super ripe tomatoes from farmer Clarence McLaughlin’s farm in Bodden Town.
By Lindsey Turnbull
Serves 4 as a starter, or 6 in shot glasses
1 garlic clove, grated
I slice white bread
4 ripe and juicy tomatoes
Half an onion, grated
½ local cucumber, peeled and chopped
2 tablespoons sherry vinegar
½ a local Scotch Bonnet pepper, finely chopped
Grind of black pepper and a pinch of salt
A teaspoon sugar
2 tablespoons olive oil
Put the bread into a little water and let it soak for a minute or two, then place in a blender. Skin the tomatoes by placing in boiling water for one minute. This ensures the tomato skins slip off easily. Chop the tomato flesh and place in a blender with bread. Add the garlic, salt, pepper, sugar, grated onion,
peeled and chopped cucumber – reserving a tablespoon for garnish – sherry vinegar and a small pinch of the finely grated Scotch bonnet pepper. Whizz it all up in the blender and while the blender is on, carefully pour in the olive oil. Blend until smooth.
Sieve the mixture and taste. Add more seasoning, sugar or vinegar if required. Chill the soup for a couple of hours. Pour into serving bowls or shot glasses and garnish with the reserved finely chopped cucumber or some finely chopped Scotch bonnet pepper, if you dare!