A twist on an old favorite. I had a lot of tomato water left over from the fresh tomato sauce I had made the previous evening. Tomato water is made by squeezing, then straining tomatoes concase (fresly boiled and peeled tomatoes).
To make the cucumber water I halved, peeled, and pureed half of a cucumber. I then placed the puree into a strainer over bowl to collect the liquid. I pressed the puree into the strainer to get the most liquid.
For the garnish I finely diced white and red onions and placed them in a bowl of cold water. I do this to take away some of the bite and soften the flavor of the strong onions for this mellow dish. I finely diced tomotes, cucumber, jalepeno peppers and hungarian peppers. I seansoned these garnishes with EVOO, salt, pepper and a dash of cayenne pepper.
For the cilantro oil I pureed cilantro and EVOO, let it sit for a few hours and then let it strain over a bowl.
To put it all together I used 2 parts tomato water to 1 part cucumber water. I then added the garnish and topped it with some thin pepper rounds. I used lemon olive oil and the cilantro oil to finsh off the dish.
It was a great refershing summer soup for hot Miami Beach.
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