Gazpacho

Ingredients

  • 4 large tomatoes, peeled and diced
  • ½ English cucumber, peeled and finely dices
  • ½ cup finely diced red bell pepper
  • ¼ cup minced green onion
  • 1 large jalapeno pepper, seeded and minced
  • 1 scoop unflavoured whey
  • 1 teaspoon salt
  • ½ teaspoon ground cumin
  • 1 pinch dried oregano
  • 1 pinch cayenne pepper
  • freshly ground black pepper
  • 1 pint cherry tomatoes
  • ¼ cup extra-virgin olive oil
  • 1 lime, juiced
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon Worcestershire sauce
  • salt and ground pepper to taste
  • 2 tablespoons thinly sliced basil

Directions

  1. 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.
  2. Place cherry tomatoes, olive oil, lime juice, balsamic vinegar, and Worcestershire sauce in a blender. Cover and puree until smooth. Pour pureed mixture through a strainer into the tomato-cucumber mixture; stir to combine.
  3. Place 1/3 of the tomato mixture and 1 scoop unflavoured whey into the blender. Cover, turn blender on, and puree until smooth. Return pureed mixture to the remaining tomato-cucumber mixture. Stir to combine. Cover and chill in refrigerator for 2 hours.
  4. Season cold soup with salt and black pepper to taste. Ladle into bowls and top with basil.

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