Sunday, July 6, 2014


From: The Food Babe

*This is seriously one of my favorite summer dishes so far!  I was a little worried it would taste like salsa but it doesn't.  All of my family loved it...even my teen son!  It was extra delicious because i used home grown tomatoes, jalepenos, and basil.  The rest of the ingredients I bought.  I used all organic veggies to keep it as healthy as possible.  I found it was even better the next day! Enjoy!!

Serves 8

  • 5 cups ripe tomatoes diced (~8 tomatoes)
  • ⅓ cup fresh lime juice
  • 1 jalapeno seeded and minced
  • 1 garlic clove minced
  • 1 tbsp fresh chives minced
  • 1 tbsp fresh basil chopped (About 6 leaves)
  • 1½ tsp of balsamic vinegar
  • ½ tsp cumin
  • ½ tsp sea salt
  • 1 large seedless cucumber diced
  • 1 green pepper diced
  • ¼ red onion diced (About ¼ cup)

  1. Place 1 cup of diced tomatoes, lime juice, jalapeno, garlic, herbs, spices and salt in food processor or high speed blender to make the base of the soup – puree until smooth
  2. Add the rest of the diced tomatoes, cucumbers, bell peppers, and red onion to base and stir well to combine
  3. Refrigerate for a few hours to allow time for the vegetables to absorb all the flavors
  4. Serve with diced avocado and celery sticks on top (Optional)

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