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Chef John's Gazpacho
Recipe Yields: 6
Ingredient Tags: balsamic vinegar Cayenne Pepper cherry tomatoes cloves garlic dried oregano english cucumber extra virgin olive oil fresh basil fresh tomatoes freshly ground black pepper green onion ground black pepper ground cumin Jalapeño Pepper lime red bell pepper worcestershire sauce
⇓ Scroll down to see full recipe instructions. ⇓
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.
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