Description
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
- ½ English cucumber, peeled and finely diced
- ½ cup finely diced red bell pepper
- ¼ cup minced green onion
- 1 large jalapeno pepper, seeded and minced
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon ground cumin
- 1 pinch dried oregano
- 1 pinch cayenne pepper, or to taste
- freshly ground black pepper to taste
- 1 pint cherry tomatoes
- ¼ 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
Instructions
- 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 purée until smooth. Pour puréed 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 purée until smooth. Return puréed mixture to the remaining tomato-cucumber mixture. Stir to combine. Cover and chill in the refrigerator for 2 hours.
- Season cold soup with salt and black pepper to taste. Ladle into bowls and top with basil.
Prep Time: 45 mins
Total Time: 2 hrs 45 mins
Servings: 6