A refreshing, cold soup for the summertime.
Ingredients
| Tomato (peeled, seeded, chopped) | 1 1/2 lbs |
| Tomato Juice | 1 Cup |
| English Cucumber (peeled, seeded, chopped) | 1 large |
| Red Bell Pepper (seeded, chopped) | 1 large |
| Red Onion (chopped) | 1/2 large |
| Jalapeño (seeded, minced) | 1 small |
| Garlic (minced) | 1 or 2 cloves |
| Extra-Virgin Olive Oil | 1/4 Cup |
| Lime Juice | 1 large |
| Balsamic Vinegar | 2 tsp |
| Worcestershire Sauce | 2 tsp |
| Cumin (ground, ideally toasted) | 1/2 tsp |
| Kosher Salt | 1 tsp |
| Black Pepper | 1/4 tsp |
| Fresh Basil Leaves (chiffonade) | Up to you, garnish |
Directions
- Add all ingredients(minus the basil) to a bowl, mix.
- Take 1 1/2 cups of the mixture and put it in a blender. Turn it into a puree. Add it back to the rest of the mixture.
- Stir, cover, and chill for 2+ hours or overnight.
- Serve cold, garnished with basil.