Try this recipe if you have some killer, end-of-summer, super-sweet tomatoes. There just isn't any substitute for fresh, out of the garden, sun ripened tomatoes.
|4||large fresh tomatoes, peeled and diced|
|1/2||english cucumber, peeled and finely diced|
|1/2 cup||finely diced red bell pepper|
|1/4 cup||minced green onion|
|1||large jalapeno pepper, seeded and minced|
|2 cloves||garlic, minced|
|1/2 teaspoon||ground cumin|
|1 pinch||dried oregano|
|1 pinch||cayenne pepper, or to taste|
|freshly ground black pepper to taste|
|1 pint||cherry tomatoes|
|1/4 cup||extra-virgin olive oil|
|1 tablespoon||balsamic vinegar|
|1 teaspoon||Worcestershire sauce|
|salt and ground black pepper to taste|
|2 tablespoons||thinly sliced fresh basil|
Combine diced tomatoes, cucumber, bell pepper, green onion, jalapeno, 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 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.