Summer Tomato Gazpacho

• 1 ½ pounds - ripe tomatoes tomatoes
• ½  - English cucumber
• 1  - red bell pepper
• ¼  - red onion
• 1  - jalapeño pepper
• 1 clove - garlic
• 10  - fresh basil leaves
• 1 tsp - kosher salt
• ½ tsp - black pepper
• ½ tsp - ground cumin
• 2 tablespoons - olive oil
• 2 teaspoons - balsamic vinegar
• ⅛  - Shirazi salad

Instructions

1. Prepare vegetables: Cut tomatoes into large chunks, removing seeds. Peel and rough chop cucumber. Chop red bell pepper and jalapeño pepper, removing seeds and stems.
2. Add prepared veggies to a blender with the rest of the ingredients. Secure lid and blend on high until smooth.
3. Pour into glass jars or other air-tight containers with a lid and refrigerate at least two hours, up to overnight. Serve in small bowls with a spoonful of Shirazi Salad to garnish (optional)