This time of year is when we all start craving sweet, summer tomatoes. This cold tomato soup is perfect for hot days. This recipe originally came from Alton Brown, but we made a few changes to suit our taste, adding a little extra lime and a drizzle of balsamic vinegar when serving. Enjoy!
1 1/2 pounds vine-ripened tomatoes, peeled, seeded and chopped
1 cup cucumber, peeled, seeded and chopped
1/2 cup chopped red bell pepper
1/2 chopped red onion
1 small jalapeno, seeded and minced
1 medium garlic clove, minced
1/4 cup extra virgin olive oil
2 limes, juiced
2 tsp balsamic vinegar, plus extra for drizzle
2 tsp Worcestershire sauce
1/2 tsp toasted, ground cumin
1 tsp kosher salt
1/4 tsp fresh ground pepper
2 TBS fresh basil leaves, chiffonade
Fill a 6-quart pot halfway full of water, set over high heat and boil.
Score the bottom of each tomato, using a paring knife.
Drop the tomatoes into the boiling water for 15 seconds then remove them and place it in an ice bath, remove when you are able to hold it comfortably.
Remove from water, pat dry.
Peel, core and seed the tomatoes.
While seeding, be sure to place seeds and pulp into a fine mesh strainer to reserve tomato juice. Press as much juice out as possible.
Add bottled tomato juice to reserved juice to equal one cup.
Mix tomatoes, juice, cucumber, bell pepper, red onion, jalapeno, garlic clove, olive oil, lime juice, 2 tsp balsamic, Worcestershire sauce, cumin, salt and pepper and stire to combine.
Transfer 1 1/2c cups to a blender and puree.
Return pureed mixture to bowl and stir to combine.
Cover and chill for at least 2 hours.
Serve with chiffonade of basil and a drizzle of balsamic.