Chef John's Gazpacho
Description
Gazpacho is an incredibly refreshing tomato and vegetable soup served cold for a delicious summer appetizer. Best made with fresh, super sweet tomatoes.
Ingredients
•
4 large fresh tomatoes, peeled and diced
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1/2 English cucumber, peeled and finely diced
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1/2 cup finely diced red bell pepper
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1/4 cup minced green onion
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1 large jalapeno pepper, seeded and minced
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2 cloves garlic, minced
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1 teaspoon salt
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1/2 teaspoon ground cumin
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1 pinch dried oregano
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1 pinch cayenne pepper, or to taste
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freshly ground black pepper to taste
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1 pint cherry tomatoes
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1/4 cup extra-virgin olive oil
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1 lime, juiced
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1 tablespoon balsamic vinegar
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1 teaspoon Worcestershire sauce
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salt and ground black pepper to taste
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2 tablespoons thinly sliced fresh basil
Directions
1
Combine diced tomatoes, cucumber, bell pepper, green onion, jalapeño, and garlic in a large bowl. Stir in salt, cumin, oregano, cayenne pepper, and black pepper.
2
Place cherry tomatoes, olive oil, lime juice, balsamic vinegar, and Worcestershire sauce in a blender. Cover and purée until smooth.
3
Pour puréed mixture through a strainer into the tomato-cucumber mixture; stir to combine.
4
Place 1/3 of the tomato mixture into the blender. Cover, turn blender on, and purée until smooth. Return puréed mixture to the remaining tomato-cucumber mixture. Stir to combine. Cover and chill in the refrigerator for 2 hours.
5
Season cold soup with salt and black pepper to taste. Ladle into bowls and top with basil.