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Greg DupreeFood Styling: Anna Hampton; Prop Styling: Audrey Davis

Recipe Summary

active:
15 mins
total:
15 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut 4 of the red tomatoes into chunks. Place in bowl of a food processor and process until smooth, about 1 minute. Pour tomato puree into a large bowl.

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  • Chop remaining red tomato; stir into tomato puree. Stir in yellow tomato, cucumber, bell pepper, jalapeño, lemon juice, salt, and black pepper. Cover mixture; chill until cold, at least 4 hours. Divide among 4 bowls. Thinly slice basil; garnish and serve.

Nutrition Facts

78 calories; fat 1g; saturated fat 0g; cholesterol 0mg; fiber 5g; protein 4g; carbohydrates 17g; sugars 11g; sodium 579mg; iron 1mg; calcium 47mg.
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