Chef John's Gazpacho

This gazpacho soup recipe is a cold summer vegetable soup that is best with fresh, sweet tomatoes. It has a perfect balance of acidic, savory flavors.

• Preparation Time: 45 mins
• Total Time: 45 mins
• Calories: 132 Calories

Ingredients

• 1 teaspoon salt
• salt and ground black pepper to taste
• 2 cloves garlic, minced
• 1 teaspoon Worcestershire sauce
• 1 tablespoon balsamic vinegar
• 1 pinch dried oregano
• 1 lime, juiced
• 1 pinch cayenne pepper, or to taste
• freshly ground black pepper to taste
• 1 pint cherry tomatoes
• 4 large fresh tomatoes, peeled and diced
• 1 large jalapeno pepper, seeded and minced
• 2 tablespoons thinly sliced fresh basil
• 0.5 teaspoon ground cumin
• 0.25 cup extra-virgin olive oil
• 0.25 cup minced green onion
• 0.5 cup finely diced red bell pepper
• 0.5 English cucumber, peeled and finely diced

Recipe Instructions

Step 1

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.

Step 2

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

Step 3

Place cherry tomatoes, olive oil, lime juice, balsamic vinegar, and Worcestershire sauce in a blender. Cover and purée until smooth. Pour puréed mixture through a strainer into the tomato-cucumber mixture; stir to combine.

Step 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.