By admin − On Tuesday, October 13, 2020, 5 Years ago in
Healthy Eating
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| Preparation time | 45 min |
| Cooking Time | 5 min |
| Ready In | 2 h 45 min |
| Level of Difficulty | Easy |
| Servings | 4 |
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Info
This summer in a bowl uses vine-ripened tomatoes and cucumbers for a bright, clean taste studded with flavorings like balsamic vinegar and cumin.
Directions
- Fill a 6-quart pot halfway full of water, set over high heat and bring to a boil.
- Make an X with a paring 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, approximately 1 minute. Remove and pat dry. 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, jalapeno, garlic clove, olive oil, lime juice, balsamic vinegar, Worcestershire, cumin, salt and pepper and stir to combine. Transfer 1 1/2 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 2 hours and up to overnight. Serve with chiffonade of basil.
Ingredients
1 1/2 pounds vine-ripened tomatoes, peeled, seeded and choppedTomato juice1 cup cucumber, peeled, seeded and chopped1/2 cup chopped red bell pepper1/2 cup chopped red onion1 small jalapeno, seeded and minced1 medium garlic clove, minced1/4 cup extra-virgin olive oil1 lime, juiced2 teaspoons balsamic vinegar2 teaspoons Worcestershire sauce1/2 teaspoon toasted, ground cumin1 teaspoon kosher salt1/4 teaspoon freshly ground black pepper2 tablespoons fresh basil leaves, chiffonade
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