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Chef John's Gazpacho
0 Likes
Prep Time:
45 minutes
Total Time:
165 minutes
Refreshing summer gazpacho soup made with ripe, sweet tomatoes and fresh veggies, perfect for a cool appetizer.
Ingredients:
  • 4 large fresh tomatoes, peeled and diced
  • 0.5 English cucumber, peeled and finely diced
  • 0.5 cup finely diced red bell pepper
  • 0.25 cup minced green onion
  • 1 large jalapeno pepper, seeded and minced
  • 1 teaspoon salt
  • 0.5 teaspoon ground cumin
  • 1 pinch dried oregano
  • 1 pinch cayenne pepper, or to taste
  • freshly ground black pepper to taste
  • 1 pint cherry tomatoes
  • 0.25 cup extra-virgin olive oil
  • 1 lime, juiced
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon Worcestershire sauce
  • salt and ground black pepper to taste
  • 2 tablespoons thinly sliced fresh basil
Instructions:
  • In a large bowl, mix together diced tomatoes, cucumber, bell pepper, green onion, jalapeño, and garlic. Add salt, cumin, oregano, cayenne pepper, and black pepper, then stir well to combine.
  • Combine cherry tomatoes, olive oil, lime juice, balsamic vinegar, and Worcestershire sauce in a blender. Blend until smooth.
  • Strain the puréed mixture into the tomato-cucumber mix and gently mix everything together.
  • Transfer one-third of the tomato mixture into the blender and blend until smooth. Add the puréed mixture back into the remaining tomato-cucumber mixture and stir well to combine. Refrigerate for 2 hours before serving.
  • Season the chilled soup with a pinch of salt and freshly ground black pepper. Serve in bowls and garnish with fresh basil leaves.

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