Gazpacho Soup | NDSU Agriculture

Ingredients

• 4 large tomatoes, peeled and diced
• ½ English cucumber, peeled and finely diced
• ½ cup finely diced red bell pepper
• ¼ cup minced green onion
• 1 large jalapeno pepper, seeded and minced
• 2 cloves garlic
• 1 teaspoon salt
• ½ teaspoon ground cumin
• 1 pinch dried oregano
• 1 pinch cayenne pepper, or to taste
• Freshly ground black pepper to taste
• 1 pint cherry tomatoes
• ¼ cup olive oil
• 1 lime, juiced
• 1 tablespoon balsamic vinegar
• 1 teaspoon Worcestershire sauce
• Salt and black pepper to taste
• 2 tablespoons thinly sliced fresh basil