Mid-Summer Bounty in a Bowl
Cold Soups for Hot Days
Makes 2-3 servings
4 large fresh tomatoes, peeled and diced
1/2 cucumber, peeled and finely diced
1/2 c finely diced red bell pepper
1/2 c minced green onion
1 small red onion
1 large jalapeno pepper, seeded and minced
2 cloves garlic, minced
1 tsp salt
1/2 tsp ground cumin
1 pinch dried oregano
1 pinch cayenne pepper, or to taste
freshly ground black pepper to taste
1/4 c extra-virgin olive oil
1 lemon, juiced
1 TB balsamic vinegar
1 tsp Worcestershire sauce
salt and ground black pepper to taste
2 TB thinly sliced fresh basil
Combine diced tomatoes, cucumber, bell pepper, green onion, red onion, jalapeno, and garlic in a large bowl. Stir in salt, cumin, oregano, cayenne pepper, and black pepper.
Place olive oil, lemon juice, balsamic vinegar, 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.