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Chef John's Gazpacho
Recipe Information

⇓ Scroll down to see full recipe instructions. ⇓


Ingredients

Instructions

  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.

  2. 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.

  3. 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.

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

     

Nutrition Facts

Calories: 132
                                    % Daily Value *
Total Fat: 15 %
Saturated Fat: 
Cholesterol: 
Sodium: 16 %
Potassium: 14 %
Carbohydrates: 3 %
Fiber: 11 %
Sugar: 
Protein: 4 %
Exchange Other Carbs: 
Vitamin A Iu: 
Niacin Equivalents: 
Vitamin B6: 
Vitamin C: 
Folate: 
Calcium: 
Iron: 
Magnesium: 
Thiamin: 

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