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 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. 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. 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. Season cold soup with salt and black pepper to taste. Ladle into bowls and top with basil.