Chef John's Gazpacho

Name: Chef John's Gazpacho
Prep time: 45 min
Yield: 6
Ingredients: 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 jalapeño 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

⏱️ Ready in 45 min 🥄 Prep 45 min 👥 6 servings 👁️ 3 views

Only try this recipe if you're going to use some killer, end-of-summer, super-sweet tomatoes. There just isn't any substitute, so happy hunting, and I hope you find some so you give this a try.

★ ★ ★ ★ ★ — (0 ratings)

⬇️ Jump to Recipe

🔗 Recipe adapted from AllRecipes

#Under 1 Hour

📊 At a Glance

Prep 45 min

Serves 6

Difficulty Hard

Nutrition Facts

Servings per recipe 6

Serving size 1 serving

Amount per serving

Calories 132

% Daily Value*

Total Fat 9.9g 13%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 410mg 18%

Total Carbohydrate 10.5g 4%

Dietary Fiber 2.8g 10%

Total Sugars 4.5g

Protein 2g 4%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

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.

Place cherry tomatoes, olive oil, lime juice, balsamic vinegar, and Worcestershire sauce in a blender.

Cover and purée 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 purée 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.