Ingredients

• 4 large fresh tomatoes , peeled and diced
• 0.5 Englishs cucumber , peeled and finely diced
• 0.5 cups finely diced red bell pepper
• 0.25 cups minced green onion
• 1 large jalapeño pepper , seeded and minced
• 2 cloves garlic , minced
• 1 teaspoon salt
• 0.5 teaspoons ground cumin
• 1 pinch dried oregano
• 1 pinch cayenne pepper , or to taste
• freshly ground black pepper to taste
• 1 pint cherry tomatoes
• 0.25 cups 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

Instructions

1. 1 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.
2. 2 Place cherry tomatoes, olive oil, lime juice, balsamic vinegar, and Worcestershire sauce in a blender. Cover and purée until smooth.
3. 3 Pour puréed mixture through a strainer into the tomato-cucumber mixture; stir to combine.
4. 4 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.
5. 5 Season cold soup with salt and black pepper to taste. Ladle into bowls and top with basil.

Nutrition per serving