Ingredients
6
6 servings
- •4 large fresh tomatoes, peeled and diced
- •0.5 English cucumber, peeled and finely diced
- •0.5 cup finely diced red bell pepper
- •0.25 cup minced green onion
- •1 large jalapeno pepper, seeded and minced
- •2 cloves garlic, minced
- •1 teaspoon salt
- •0.5 teaspoon ground cumin
- •1 pinch dried oregano
- •1 pinch cayenne pepper, or to taste
- •freshly ground black pepper to taste
- •1 pint cherry tomatoes
- •0.25 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, jalapeño, 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.
Nutritional Facts
Per 6 servings
- Calories: 132
- Carbohydrate: 11g
- Fat: 10g
- Fiber: 3g
- Protein: 2g
- Sugar: 5g
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