2 pounds of vine-ripened fresh tomatoes, peeled, chopped
1/2 of a cucumber, peeled, seeded, chopped
1 celery rib, chopped
2 tablespoons of chopped onion
1 medium garlic clove, chopped
1 or 2 (depending on your personal preference) large jalapenos, seeded, veins removed, chopped
1 tablespoon of red wine vinegar
1 (12-ounce) can of spicy tomato juice
1/4 cup of a very fine extra-virgin olive oil
Salt to taste
2 tablespoons of chopped fresh cilantro (coriander leaves)
2 limes quartered
In a blender or food processor, blend all the ingredients cilantro and limes.
Transfer the soup to a large bowl, cover and refrigerate until it is very cold, at least 3 hours.
Serve with a sprinkling of chopped cilantro.
Pass the lime wedges at the table.
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