Cold summer soups are simple to create, refreshing on the palate, and ensure you get a little more green in your daily meals. Add some sliced avocado on top of this Gazpacho to make a tasty snack or light lunch.
1-1/2 pounds tomatoes, chopped
1 cup cucumber, peeled and chopped
1/2 cup chopped red bell pepper
1/2 cup chopped red onion
1 small jalapeno, seeded and minced
1 medium garlic clove, minced
1/4 cup extra-virgin olive oil
1/2 cup water
1 lime, juiced
2 teaspoons balsamic vinegar
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup fresh basil leaves, chopped
Combine all ingredients in a bowl. Mix well. Place three-quarters of the mixture in a blender and blend until smooth. Transfer contents of blender back to the bowl with the rest of the mixture. Stir. Cover. Chill. Serve.
Thank you to the Whole9 for this delicious recipe.