We served this with grilled cheese and avocado sandwiches for a quick dinner, but it’s also lovely just by itself with a few tortilla chips as a light lunch.
8 medium tomatoes, roughly chopped
1 cup cucumber, peeled, seeded, and roughly chopped
6 scallions, chopped (whites and light green parts only)
3 cloves garlic, roughly chopped
3 cups strained tomatoes or tomato juice, preferably salt-free
6 tablespoons extra-virgin olive oil
Salt and pepper
2 tablespoons red wine vinegar
1/2 cup cilantro (optional)
Working in batches, combine the tomatoes, cucumbers, scallions, garlic, strained tomatoes, and olive oil in a blender or food processor. Puree to your desired consistency; I leave mine just barely shy of smooth to make it palatable for the kids. Pour into a large bowl and stir in the vinegar. Season to taste with salt and pepper. Serve cold, garnished with chopped cilantro leaves.