Chef John's Gazpacho
tomatoes, cucumber, lime, onion, vinegar, jalapeno, garlic, worcestershire, basil, oregano, cumin
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 jalapeno 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
Directions for Chef John's Gazpacho Recipe
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.
Read the full directions on Allrecipes.com
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