recipe inspired, but adapted from Cookthestory.com. Photo credit.
1.75 lb (28oz.) of ripe diced tomatoes
2 cups ice cubes
3 inches of cucumber, cubed
1/2 red bell pepper
1/2 of a small red onion
1/2 jalapeño or hot red chili
2 cloved of garlic
1/4 cup extra virgin olive oil
1/2 tsp. ground cumin
1 tsp. Worcestershire sauce
1/2 tsp. coarse sea salt
1/4 tsp. coarse black pepper
fresh basil or lemon basil leaves for garnish
Put a strainer over a medium bowl. Dice up the tomatoes and pour them into a 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 (into cubes), bell pepper and red onion and add them to the diced tomatoes. Seed and mince the jalapeno. Mince the garlic cloves. Add them both to the tomatoes along with the olive oil, cumin, Worcestershire, salt and black pepper. Juice the lime and add.
Transfer 2 cups of the vegetable mixture to a blender along with the drained juices and any unmelted ice cubes. Puree. Mix the puree in with the vegetables. Add another cup of ice and stir well. Ladle into bowls (avoiding transferring any unmelted iced cubes). Garnish with basil leaves.