Soup Recipe − Chef John's Gazpacho

Only try this recipe if you're going to use some killer, end-of-summer, super-sweet tomatoes. There just isn't any substitute, so happy hunting, and I hope you find some so you give this a try.

Ingredients

• 4 large fresh tomatoes, peeled and diced
• ½ English cucumber, peeled and finely diced
• ½ cup finely diced red bell pepper
• ¼ cup minced green onion
• 1 large jalapeno pepper, seeded and minced
• 2 cloves garlic, minced
• 1 teaspoon salt
• ½ teaspoon ground cumin
• 1 pinch dried oregano
• 1 pinch cayenne pepper, or to taste
• freshly ground black pepper to taste
• 1 pint cherry tomatoes
• ¼ 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

Cooking Directions

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

• calories131.7
• carbohydrateContent10.5 g
• fatContent9.9 g
• fiberContent2.8 g
• proteinContent2 g
• saturatedFatContent1.4 g
• sodiumContent410.3 mg
• sugarContent4.5 g