Chef John's Gazpacho recipe
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Ingredients
- 4 large fresh tomatoes, peeled and diced ½ English cucumber, peeled and finely diced ½ cup finely diced red bell pepper ¼ cup minced green onion 1 large jalapeno pepper, seeded and minced 2 cloves garlic, minced 1 teaspoon salt ½ teaspoon ground cumin 1 pinch dried oregano 1 pinch cayenne pepper, or to taste freshly ground black pepper to taste 1 pint cherry tomatoes ¼ 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
Nutrition Info
- 131.7 caloriescarbohydrate: 10.5 gcholesterol: : -fat: 9.9 gfiber: 2.8 gprotein: 2 gsaturatedFat: 1.4 gservingSize: -sodium: 410.3 mgsugar: 4.5 gtransFat: : -unsaturatedFat: : -
Directions Chef John's Gazpacho
Directions
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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 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.