Only try this recipe if you’re going to use some killer, end-of-summer, super-sweet tomatoes. There just isn’t any substitute. Serves 6.
Ingredients:
4 large fresh tomatoes, peeled and diced
½ English (or any seedless) 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
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 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.
— Adapted from allrecipes.com
