2 medium-size beefsteak tomatoes
1 small Vidalia onion
1/2 English cucumber
1/2 red bell pepper
4 cups tomato juice
1 cup V8 juice
2 tablespoons extra virgin olive oil
1/4 cup rice wine vinegar
Salt and freshly ground black pepper, to taste
Herbed sour cream
8 red cherry tomatoes, cut in half
4 medium-size golden tomatoes, each cut into 6 wedges
8 sprigs cilantro
Core tomatoes, then cut them in half crosswise to expose seeds. Gently squeeze out the seeds. Dice the tomatoes, onion, cucumber, bell pepper, and scallions. Stir together with remaining ingredients — except garnish– and refrigerate, covered, at least 2 hours.
Ladle the soup into serving bowls and decorate each with a dollop of Herbed Sour Cream, 2 cherry-tomato halves, and 3 golden-tomato wedges. Top with a sprig of cilantro and serve.
1/2 cup sour cream
4 sprigs fresh cilantro, chopped
1 scallion, chopped
1/2 teaspoon Caribbean dry spice mix
Salt, to taste
Mix all ingredients together.