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“Also the product of the untimely fridge/freezer death, this is a lightly zippy concoction of tomatoes, peppers, celery, carrots and garlic, with a splash of white wine, some of my garden herbs and a totally unique twist - cucumber!”
READY IN:
3hrs
SERVES:
20
YIELD:
10 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. In a food processor, finely chop the onion.
  2. Heat the oil in a large pot and add the onion. Lower the heat and gently cook, stirring occasionally, 15 minutes.
  3. Meanwhile, in the food processor (in batches, no need to clean) dice the celery, carrots, cubanelles, habanero and garlic.
  4. When the onion is cooked add the diced vegetables, raise the heat to medium-high and cook until they soften.
  5. Finally, in the food processor puree the cucumber and the tomatoes. Set aside.
  6. Add the wine to the pot and stir in well, let cook 1 minute.
  7. Add the herbs and pureed tomato-cucumber mixture, stir inches.
  8. Lower the heat and simmer, stirring occasionally, for 1 1/2 hours.
  9. Using a hand blender (or working in batches in a standard blender or food processor) puree until smooth.
  10. Season to taste, stir in the tomato paste and cook, stirring occasionally, 30 minutes.

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