Yield: Makes 1-1/2 qts.
English cucumber, peeled, seeded, cut in pieces 1 large
Red-wine vinegar 1/4 cup
Extra-virgin olive oil 2 Tbsp.
Kosher salt 1-1/2 Tbsp., about
Heirloom tomatoes, peeled 4 lb.
White onion, diced 1/2
Garlic cloves 3
Jalapeno pepper, chopped 1
Avocados, diced for garnish 2
Cilantro, minced as needed
Place cucumber pieces in a blender; puree. Add vinegar, oil and salt; pulse to combine. Pour into a bowl; set aside.
Place a strainer over a bowl. Cut tomatoes in half; working over strainer, gently squeeze out seeds, capturing liquid in bowl. Discard seeds.
In batches, puree tomatoes with their juice, onion, garlic and jalapeno. Mix with cucumber and add salt to taste. Chill thoroughly.
To serve, ladle into bowls. Top with avocado and cilantro if desired.