It’s sooooo hot right now in Florida!!! This is such a refreshing soup that tastes better when made the day before, who doesn’t like that?
- 1.5 lbs Vine-ripened tomatoes, peeled, seeded and chopped
- Tomato Juice
- 1 C cucumber, peeled, seeded and choppped
- 1/2 C chopped red bell pepper
- 1/2 C chopped Vidalia (sweet) onion
- 2 garlic cloves, minced
- 1/4 C grapeseed oil
- 1 lime juiced
- 2 tsp balsamic glaze
- 2 tsp Worcestershire sauce
- 1/2 tsp ground cumin
- 1 tsp salt
- 1/4 tsp black pepper
- 2 Tbs fresh cilantro leaves, chopped
- Diced Jalapeño
- Sour Cream (Optional)
Fill a pot halfway with water, set over high head and bring to a boil. Make an X with a knife on the bottom of the tomatoes. Drop the tomatoes into the boiling water for 15 seconds, remove and transfer to an ice bath and allow to cool until able to handle. Peel, core and seed the tomatoes. When seeding the tomatoes place the seeds and pulp into a mesh strainer, set over a bowl to catch the juice. Press as much of the juice through as possible and then add enough of the bottled tomato juice to bring the total to 1 cup.
Place garlic, oil, onion into food processor or blender and pulse to make pulp. Place tomatoes and juice into a large mixing bowl. Add garlic/onion pulp, cucumber, bell pepper, lime juice, balsamic glaze, Worcestershire, cumin, salt and pepper and stir to combine. Transfer 1 1/2 cups of the mixture to blender and puree for 15 sections on high speed. Return the pureed mixture to the bowl and stir to combine. Cover and chill for 2 hours or overnight. Serve with diced jalapeño, cilantro and sour cream.