Refreshing Gazpacho Recipe by Chef John

Ingredients

• 4 large fresh tomatoes, peeled and diced
• 0.5 English cucumber, peeled and finely diced
• 0.5 cup finely diced red bell pepper
• 0.25 cup minced green onion
• 1 large jalapeno pepper, seeded and minced
• 2 cloves garlic, minced
• 1 teaspoon salt
• 0.5 teaspoon ground cumin
• 1 pinch dried oregano
• 1 pinch cayenne pepper, or to taste
• freshly ground black pepper to taste
• 1 pint cherry tomatoes
• 0.25 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

Instructions

1. In a large bowl, combine diced tomatoes, cucumber, bell pepper, green onion, jalapeño, and garlic. Season with salt, cumin, oregano, cayenne pepper, and black pepper; mix well.
2. Combine cherry tomatoes, olive oil, lime juice, balsamic vinegar, and Worcestershire sauce in a blender. Cover and purée until completely smooth.
3. Pour the puréed mixture through a strainer into the tomato-cucumber mixture; stir to thoroughly combine.
4. Add 1/3 of the tomato mixture into the blender. Cover, turn the blender on, and purée until smooth. Return the puréed mixture to the remaining tomato-cucumber mixture. Stir to combine. Cover the mixture and chill in the refrigerator for at least 2 hours.
5. Before serving, season the cold soup with salt and black pepper to taste. Ladle into bowls and garnish with fresh basil.

Nutrition

• Calories: 132 kcal
• Fat Content: 10 g
• Fiber Content: 3 g
• Sugar Content: 5 g
• Sodium Content: 410 mg
• Protein Content: 2 g
• Carbohydrate Content: 11 g
• Saturated Fat Content: 1 g
• Unsaturated Fat Content: 0 g