10 Roma tomatoes, peeled
3 cloves garlic minced
½ cup extra virgin olive oil
2 small zucchini, washed and diced
1 red bell pepper, diced
1 green bell pepper, diced
1 cucumber, diced
12 leaves fresh basil, chopped
1 jalapeño pepper, minced (optional)
salt and freshly ground pepper to taste
¼ cup red wine vinegar
4 slices crusty Italian bread, toasted
4 T fresh ricotta
Place the Roma tomatoes, garlic, and the olive oil in a food processor or blender and puree. Pour the tomato-garlic-olive oil mixture into a non-reactive bowl. Add the zucchini, red bell pepper, green bell pepper, cucumber, basil, jalapeño, salt, pepper and red wine vinegar and mix well.
Place in the refrigerator for at least an hour or until well chilled.
Remove from the refrigerator, place 1 slice of bread into each bowl, ladle the soup over the bread and add a tablespoon dollup of ricotta cheese to each bowl. Serve immediately.
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