This refreshing recipe calls for canned diced tomatoes. But in summertime, if you have garden-fresh tomatoes, use those instead. Instead of the 2 large cans of diced tomatoes, use 5 cups of diced fresh tomatoes and two cups of liquid (tomato juice or vegetable/chicken broth).
To make this soup in under 15 minutes first read through the recipe. As you read gather together all of the ingredients, tools, pots and pans that you’ll need so that everything is within reach. But don’t do any prep. All of the prep is included in the recipe and counts towards the 15 minutes.
- 2 (28 oz.) cans of petite diced tomatoes
- 2 cups ice cubes
- 3 inches of cucumber
- ½ red bell pepper
- ½ of a small red onion
- ½ jalapeño or hot red chili
- 1 clove garlic
- ¼ cup olive oil
- ½ tsp. ground cumin
- 1 tsp. Worcestershire sauce
- ½ tsp. salt
- ¼ tsp. coarse black pepper
- 1 lime
- Fresh basil leaves, for garnish
- Put a strainer over a medium bowl. Open the cans of tomatoes and dump them into the strainer. To the strained juices add 2 cups of ice cubes. Set aside. Put the strained tomatoes into a separate large bowl.
- Chop the cucumber, bell pepper, and red onion and add them to the diced tomatoes. Seed and mince the jalapeno. Mince the garlic clove. Add them both to the tomatoes along with the olive oil, cumin, Worcestershire, salt, and black pepper. Juice the lime and add it as well.
- Transfer 2 cups of the vegetable mixture to a blender along with the drained juices and any un-melted ice cubes. Puree. Mix the puree in with the vegetables. Add another cup of ice and stir well.
- Ladle into bowls (avoiding transferring any un-melted iced cubes). Garnish with basil leaves.