chef john's gazpacho

Ingredients

• Servings: 6
• 4 large fresh tomatoes, peeled and diced
• 1/2 english cucumber, peeled and finely diced
• 1/2 cup finely diced red bell pepper
• 1/4 cup minced green onion
• 1 large jalapeno pepper, seeded and minced
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon ground cumin
• 1 pinch dried oregano
• 1 pinch cayenne pepper, or to taste
• freshly ground black pepper to taste
• 1 pint cherry tomatoes
• 1/4 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

Recipe

Preparation Time: 45 mins Ready Time: 2 hrs 45 mins


• 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.