Ingredients:
3 large very ripe tomatoes, coarsely grated OR chopped
2 large cucumbers, coarsely grated OR chopped
1 small red onion, peeled and roughly chopped
*1 jalapeño pepper, trimmed, seeded and chopped (optional)
4 garlic cloves, peeled and minced
1 tbsp. fresh ginger, peeled and minced
2 limes, juiced
1 cup fresh basil leaves, roughly chopped
½ cup fresh cilantro leaves, roughly chopped
½ cup mint leaves, roughly chopped
2 tbsp. soy sauce
1 cup extra virgin olive oil
½ cup rice wine vinegar OR red/white wine vinegar
1 tbsp. honey (optional)
½ tsp. salt
⅛ – ¼ tsp. ground black pepper
Equipment:
Box grater
Peeler
Kitchen knife
Cutting board
Measuring cups and spoons
Food processor
Refrigerator
Directions:
- Wash and prepare the produce by grating, peeling, chopping, trimming, seeding, mincing and juicing them as noted in the ingredients list.
- Working in batches if necessary, combine the tomato, cucumber and onions in a food processor and blend until smooth.
- Add the jalapeño, garlic and ginger and blend again until smooth.
- Add the lime juice, soy sauce, olive oil, vinegar, basil, cilantro, mint, and honey and pulse to blend until smooth.
- Season with salt and pepper.
- Refrigerate for at least 4 hours.
- Serve in bowls with sliced French bread or croutons.
*Note: Use extreme caution while handling spicy peppers. Use gloves and be sure not to touch your eyes. Wash hands and equipment immediately after handling spicy peppers.
Adapted from Teaism