Ingredients
Scale
- 2 pounds ripe tomatoes (about 4–5 large)
- ½ cup diced English cucumber
- ½ cup finely chopped red or green bell pepper
- â…” cup vegetable or tomato juice
- ¼ cup finely chopped red onion
- 1 clove garlic, minced
- 1 tablespoon balsamic or red wine vinegar
- 1 tablespoon lime juice
- 2 tablespoons olive oil
- ½ teaspoon cumin
- Fresh basil and parsley for garnish
- Salt & pepper
Instructions
- Prep the tomatoes: Score the tomatoes with an X, boil for 30 seconds, then plunge in ice water. Peel, halve, and remove seeds.
- Chop the veggies: Dice cucumber, tomatoes, pepper, and onion. (Optional: reserve some for garnish)
- Blend the base: Puree tomatoes and juice in a blender. Add garlic, vinegar, lime juice, olive oil, and cumin. Blend until smooth.
- Chill and adjust: Stir in chopped veggies. Chill at least 2 hours (or overnight). Season with salt & pepper to taste.
- Serve it up: Garnish with fresh herbs and reserved veggies (optional).
- Prep Time: 20
- Cook Time: 120
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 131
- Sugar: 8g
- Sodium: 77mg
- Fat: 8g
- Saturated Fat: 1g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 3g