Total Time: 20 mins

Prep Time: 20 mins

Yield: 4 servings




  • 2 lbs. fresh ripe tomatoes, quartered, peeled, and seeded**
  • 1 cup reserved juice from tomatoes
  • 1 cup cucumber, peeled and roughly chopped
  • ½ cup green pepper, chopped
  • ½ red onion, chopped
  • 1 small jalapeno, seeded and minced
  • 1 clove garlic, minced
  • ¼ cup extra virgin olive oil
  • 1 lime, juiced
  • 2 tsp red wine vinegar
  • 2 tsp Worcestershire sauce
  • kosher salt
  • black pepper
  • ½ tsp dried oregano, or 6-8 leaves
  • 1 tsp basil, or 6-8 leaves (chiffonade more for garnish)




  1. Place all ingredients into a blender or food processer and process on low speed until desired consistency is achieved. This is a matter of personal preference; you can leave some texture or process until smooth.
  2. Chill at least 2 hours before serving. Serve with flavored croutons and garnish with basil.


** Three baseball-size tomatoes will equal about a pound. To peel tomatoes, bring water to boil in a large pot. Make an X in the bottom of each tomato with a paring knife.  Drop tomatoes into boiling water for 15 seconds. Transfer to an ice bath and allow to cool until you can handle them—about 1 minute. The skin should pop right off. Seed and core tomatoes over a fine strainer on top of a bowl to retain juice. Retain about 1 cup of juice to add to soup.