astrolab
VIP Member (Resident chef)
Tired of eating the usual food? try this Spanish bomb...... and let'me know..
Serve 6
Ingredients
4 large fresh tomatoes, peeled and diced
0.5 English cucumber, peeled and finely diced
80 g finely diced red bell pepper
25 g minced green onion
1 large jalapeno pepper, seeded and minced
2 cloves garlic, minced
6 g salt
1 g ground cumin
1 g dried oregano
0.2 g cayenne pepper, or to taste
freshly ground black pepper to taste
300 g cherry tomatoes
60 ml extra-virgin olive oil
1 lime, juiced
15 ml balsamic vinegar
5 ml Worcestershire sauce
salt and ground black pepper to taste
5 g thinly sliced fresh basil
Method
Combine diced tomatoes, cucumber, bell pepper, green onion, jalapeno, and garlic in a large bowl.
Stir in salt, cumin, oregano, cayenne pepper, and black pepper.
Place cherry tomatoes, olive oil, lime juice, balsamic vinegar, and Worcestershire sauce in a blender.
Cover and puree until smooth. Pour pureed mixture through a strainer into the tomato-cucumber mixture; stir to combine.
Place 1/3 of the tomato mixture into the blender. Cover, turn blender on, and puree until smooth.
Return pureed mixture to the remaining tomato-cucumber mixture. Stir to combine. Cover and chill in refrigerator for 2 hours.
Season cold soup with salt and black pepper to taste. Ladle into bowls and top with basil.
From:allrecipes.com
Serve 6
Ingredients
4 large fresh tomatoes, peeled and diced
0.5 English cucumber, peeled and finely diced
80 g finely diced red bell pepper
25 g minced green onion
1 large jalapeno pepper, seeded and minced
2 cloves garlic, minced
6 g salt
1 g ground cumin
1 g dried oregano
0.2 g cayenne pepper, or to taste
freshly ground black pepper to taste
300 g cherry tomatoes
60 ml extra-virgin olive oil
1 lime, juiced
15 ml balsamic vinegar
5 ml Worcestershire sauce
salt and ground black pepper to taste
5 g thinly sliced fresh basil
Method
Combine diced tomatoes, cucumber, bell pepper, green onion, jalapeno, and garlic in a large bowl.
Stir in salt, cumin, oregano, cayenne pepper, and black pepper.
Place cherry tomatoes, olive oil, lime juice, balsamic vinegar, and Worcestershire sauce in a blender.
Cover and puree until smooth. Pour pureed mixture through a strainer into the tomato-cucumber mixture; stir to combine.
Place 1/3 of the tomato mixture into the blender. Cover, turn blender on, and puree until smooth.
Return pureed mixture to the remaining tomato-cucumber mixture. Stir to combine. Cover and chill in refrigerator for 2 hours.
Season cold soup with salt and black pepper to taste. Ladle into bowls and top with basil.
From:allrecipes.com
