Chef John's Gazpacho
Serves: 3
Carter Wolf
1 January 1970
Based on User reviews:
46
Spice
56
Sweetness
52
Sourness
39
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 cup
Green Onion (minced)2 cloves
Garlic (minced)1
Salt1 tsp
Ground Cumin1 pinch
Oregano (dried)1 pinch
Cayenne Pepper (to taste)1 cup
Extra-Virgin Olive Oil1 tbsp
Balsamic Vinegar1 tsp
Worcestershire Sauce2 tbsps
Basil (thinly sliced fresh)Directions:
1
Combine diced tomatoes, cucumber, bell pepper, green onion, jalapeno, and garlic in a large bowl
2
Stir in salt, cumin, oregano, cayenne pepper, and black pepper
3
Place cherry tomatoes, olive oil, lime juice, balsamic vinegar, and Worcestershire sauce in a blender
4
Cover and puree until smooth
5
Pour pureed mixture through a strainer into the tomato-cucumber mixture; stir to combine
6
Place 1/3 of the tomato mixture into the blender
7
Cover, turn blender on, and puree until smooth
8
Return pureed mixture to the remaining tomato-cucumber mixture
9
Stir to combine
10
Cover and chill in refrigerator for 2 hours
11
Season cold soup with salt and black pepper to taste
12
Ladle into bowls and top with basil