This recipe is from my friend Carolyn. I was looking to make something that would take advantage of our heading into the farm-fresh veggie season. I had never made this before but it was fairly easy and was very refreshing and flavorful. I ate it as a soup and then used some on top of a turkey burger too, which my husband and father enjoyed very much. The only adjustment I made was to use a cubanelle pepper instead of a jalapeno.
4 large fresh tomatoes, diced
½ English cucumber, peeled and finely diced
½ cup finely diced red pepper
¼ cup minced green onion
1 jalapeno pepper, seeded and minced
2 cloves garlic, minced
1 teaspoon salt
½ teaspoon ground cumin
Pinch dried oregano
Pinch cayenne pepper
Ground black pepper, to taste
1 pint cherry tomatoes
¼ cup extra virgin olive oil
1 lime, juiced
1 Tablespoon balsamic vinegar
1 teaspoon Worcestershire sauce
2 Tablespoons chopped fresh cilantro
*optional: sour cream and avocado
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. Puree until smooth. Pour mixture though a strainer into the tomato-cucumber mix; stir to combine.
Now place 1/3 of the mix in the bowl back into the blender and puree until smooth again. Return to remaining tomato-cucumber mix without straining this time. Stir to combine. Cover and refrigerate for 2 hours minimum.
To serve, season with salt and black pepper to taste and top with sour cream, diced avocado and cilantro as desired.