• 4 cups tomatoes, diced
• 1 cup cucumber, diced
• 1 slice white bread, crust removed
• ¼ cup roasted red peppers, diced
• ¼ cup mirin Japanese rice wine
• ¼ cup sweet chili sauce
• 2 tbsp chopped cilantro
• 2 tbsp dried hibiscus
• 2 tsp sriracha hot sauce
• ½ cup extra virgin olive oil
• salt & pepper to taste

Optional Garnishes

• toasted almonds
• dehydrated strawberries
• edible flowers
• diced vegetables
• toasted croutons

1. Place tomatoes and cucumbers in a blender (a good blender is crucial to getting a very smooth soup) and purée on medium speed until the contents seem to be well blended
2. Add the remaining ingredients except the olive oil and blend on high for 1 minute.  While the blender is running, slowly add in the olive oil until it is emulsified into the other ingredients
3. Pour the mixture through a fine mesh sieve or colander and season with salt and pepper to desired taste
4. Chill in the refrigerator for 1 hour before serving
5. To serve, ladle into 6 bowls and garnish.  Any extra soup can be used for Bloody Mary's - so don’t worry about leftovers!