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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Only try this recipe if you're going to use some killer, end-of-summer, super-sweet tomatoes. There just isn't any substitute, so happy hunting, and I hope you find some so you give this a try. Ingredients:
4 large fresh tomatoes, peeled and diced |
1/2 english cucumber, peeled and finely diced |
1/2 cup finely diced red bell pepper |
1/4 cup minced green onion |
1 large jalapeno pepper, seeded and minced |
2 cloves garlic, minced |
1 teaspoon salt |
1/2 teaspoon ground cumin |
1 pinch dried oregano |
1 pinch cayenne pepper, or to taste |
freshly ground black pepper to taste |
1 pint cherry tomatoes |
1/4 cup extra-virgin olive oil |
1 lime, juiced |
1 tablespoon balsamic vinegar |
1 teaspoon worcestershire sauce |
salt and ground black pepper to taste |
2 tablespoons thinly sliced fresh basil |
Directions:
1. 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.
2. 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.
3. 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.
4. Season cold soup with salt and black pepper to taste. Ladle into bowls and top with basil.
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