This recipe is best with ripe, super-sweet tomatoes.
Ingredients:
4 large fresh, ripe tomatoes, peeled (opt) and diced
3/4 English cucumber, peeled and finely diced
1/4 cup celery, finely diced
1/4 cup minced green onion
1 large jalapeno pepper, seeded and minced
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon ground cumin
1 pinch dried oregano
1 pinch cayenne pepper or to taste
to taste freshly ground pepper
1 pint cherry tomatoes
1/4 cup extra-virgin olive oil
1 lime, juiced
1 tablespoon balsamic vinegar
1 teaspoon worcestershire sauce
6-8 leaves fresh basil, sliced
Directions:
Combine diced tomatoes, cucumber, bell pepper, green onion, spicey pepper 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 or the tomato mixture into the blender. Cover, 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 fresh basil leaves.
Serve with a crusty bread. I like sourdough or baguette.