A chilled, refreshing summer soup. Keep this in the fridge for the beach crowd to come in for a light and quick lunch.
1 1/2 pounds tomatoes,peeled, seeded and chopped
1 cup tomato juice
1 cup cucumber, peeled, seeded and chopped
1⁄2 cup chopped red bell pepper
1⁄2 cup chopped red onion
1 small jalapeño, seeded and minced
1 medium garlic clove, minced
1⁄4 cup extra-virgin olive oil
1 lime, juiced
2 teaspoons balsamic vinegar
2 teaspoons Worcestershire sauce
1 teaspoon kosher salt
1⁄4 teaspoon freshly ground black pepper
2 tablespoons fresh basil leaves, chiffonade
Peel, core and seed the tomatoes. When seeding the tomatoes, place the seeds and pulp into a fine mesh strainer set over a bowl in order to catch the juice. Press as much of the juice through as possible and then add enough bottled tomato juice to bring the total to 1 cup.
Place the tomatoes and juice into a large mixing bowl. Add the cucumber, bell pepper, red onion, jalapeño, garlic clove, olive oil, lime juice, balsamic vinegar, Worcestershire, cumin, salt and pepper and stir to combine. Transfer 11⁄2 cups of the mixture to a blender and puree for 15 to 20 seconds on high speed. Return the pureed mixture to the bowl and stir to combine.
Cover and chill for at least 2 hours or overnight. Garnish with basil.
Submitted by Cordelia Capps, Cleveland, MS