Prep Time::45 mins
Additional Time:: 2 hrs
Total Time:: 2 hrs 45 mins
Servings::6
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 jalapeño 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
Directions
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.
Dotdash Meredith Food Studios
Place cherry tomatoes, olive oil, lime juice, balsamic vinegar, and Worcestershire sauce in a blender. Cover and purée until smooth.
Dotdash Meredith Food Studios
Pour puréed mixture through a strainer into the tomato-cucumber mixture; stir to combine.
Dotdash Meredith Food Studios
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.
Dotdash Meredith Food Studios
Season cold soup with salt and black pepper to taste. Ladle into bowls and top with basil.
Dotdash Meredith Food Studios