Directions:
- Combine diced tomatoes, cucumber, bell pepper, green onion, jalapeno, and garlic in a large bowl. Stir in salt, cumin, oregano, cayenne pepper, and black pepper.
- Place cherry tomatoes, olive oil, lime juice, balsamic vinegar, and Worcestershire sauce in a blender. Cover and puree until smooth. Pour pureed mixture through a strainer into the tomato-cucumber mixture; stir to combine.
- Place 1/3 of the tomato mixture into the blender. Cover, turn blender on, and puree until smooth. Return pureed mixture to the remaining tomato-cucumber mixture. Stir to combine. Cover and chill in refrigerator for 2 hours.
- Season cold soup with salt and black pepper to taste. Ladle into bowls and top with basil.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 132.17 Kcal (553 kJ) | ||
| Calories from fat | 89.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.92g | 15% | |
|---|---|---|---|
| Sodium | 408.04mg | 17% | |
| Potassium | 466.32mg | 10% | |
| Total Carbs | 10.32g | 3% | |
| Sugars | 6.7g | 27% | |
| Dietary Fiber | 2.46g | 10% | |
| Protein | 2g | 4% | |
| Vitamin C | 46.8mg | 78% | |
| Vitamin A | 0.4mg | 13% | |
| Iron | 7.1mg | 39% | |
| Calcium | 31.1mg | 3% | |
| Amount Per 100 g | |||
| Calories | 59.06 Kcal (247 kJ) | ||
| Calories from fat | 39.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.43g | 15% | |
|---|---|---|---|
| Sodium | 182.34mg | 17% | |
| Potassium | 208.38mg | 10% | |
| Total Carbs | 4.61g | 3% | |
| Sugars | 2.99g | 27% | |
| Dietary Fiber | 1.1g | 10% | |
| Protein | 0.89g | 4% | |
| Vitamin C | 20.9mg | 78% | |
| Vitamin A | 0.2mg | 13% | |
| Iron | 3.2mg | 39% | |
| Calcium | 13.9mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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