Serves 4
INGREDIENTS
2 lb ripe heirloom tomatoes
1 peeled and seeded cucumber, finely chopped
1 red, yellow or orange bell pepper, finely chopped
1 teaspoon kosher salt
1 tablespoon fresh lemon juice, or more
1 tablespoon basil leaves, slivered
1 jalapeno chile, seeded and minced
1 tablespoon fresh chives, chopped
PREPARATION
Cut four of the tomatoes into chunks and puree in a food processor. Pour into a bowl. Chop remaining tomatoes and stir into puree with remaining ingredients. Refrigerate for 4-8 hours before serving.
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