3 garlic cloves peeled
8 large tomatoes, peeled seeded & chopped
1/3-1/2 cup olive oil
2 large onions finely chopped
2 large Frieda's pepino melons, peeled, seeded & finely chopped
2 bell peppers, seeded & finely chopped
2 seeded jalapeno peppers, finely chopped
Juice of three limes
1 tablespoon sherry wine vinegar
Cayenne pepper (optional)
Salt & pepper
Crush the garlic to make paste & stir into a mixing bowl with chopped tomatoes & olive oil.
Stir the remaining vegetables into the tomato mixture and add lime juice, sherry wine vinegar, and a pinch of cayenne. Season with salt and pepper to taste.
Refrigerate for at least four hours before serving.
If you wish and are pressed for time, this soup may be made in a food processor or blender. You should puree the vegetables in small batches and not puree completely so that the vegetables retain some of their crunch.