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Chef John's Gazpacho

4

165 min

Chef John's Gazpacho

Chef John's Gazpacho Photo 1

Time

165 min

Serving

6 persons

Calories

132

Rating

4.00★ (369)

Cuisine

Author: Victoria Buriak
This gazpacho has the perfect balance of flavors. Try making it with some end-of-summer, super-sweet tomatoes — there just isn't any substitute. I hope you find some so you give this a try.

Ingredients

  • tomatoes: 4 piece (diced, fresh)
  • English cucumber, peeled and: 0.5 piece (diced)
  • red bell pepper: 0.5 cup (finely diced)
  • green onion: 0.25 cup (minced)
  •  jalapeño pepper: 1 piece (minced)
  • garlic: 2 clove (minced)
  • salt: 1 tsp
  • ground cumin: 0.5 tsp
  • pinch dried oregano: 1 piece
  • pinch cayenne pepper: 1 piece (to taste)
  • black pepper: (to taste, freshly ground)
  • pint cherry tomatoes: 1 piece
  • extra-virgin olive oil: 0.25 cup
  • lime: 1 piece (juiced)
  • balsamic vinegar: 1 Tbsp
  • Worcestershire sauce: 1 tsp
  • salt and ground black pepper: (to taste)
  • fresh basil: 2 Tbsp (thinly sliced)

Metric Conversion

Stages of cooking

Chef John's Gazpacho Photo 2 1
Chef John's Gazpacho Photo 3 2
Chef John's Gazpacho Photo 4 3
Chef John's Gazpacho Photo 5 4
Chef John's Gazpacho Photo 6 5
  1. Combine diced tomatoes, cucumber, bell pepper, green onion,  jalapeño, and garlic in a large bowl. Stir in salt, cumin, oregano, cayenne pepper, and black pepper. Dotdash Meredith Food Studios
    Chef John's Gazpacho Photo 2
  2. Place cherry tomatoes, olive oil, lime juice, balsamic vinegar, and Worcestershire sauce in a blender. Cover and purée until smooth. Dotdash Meredith Food Studios
    Chef John's Gazpacho Photo 3
  3. Pour puréed mixture through a strainer into the tomato-cucumber mixture; stir to combine. Dotdash Meredith Food Studios
    Chef John's Gazpacho Photo 4
  4. Place 1/3 of the tomato mixture into the blender. Cover, turn blender on, and purée until smooth. Return puréed mixture to the remaining tomato-cucumber mixture. Stir to combine. Cover and chill in the refrigerator for 2 hours. Dotdash Meredith Food Studios
    Chef John's Gazpacho Photo 5
  5. Season cold soup with salt and black pepper to taste. Ladle into bowls and top with basil. Dotdash Meredith Food Studios
    Chef John's Gazpacho Photo 6

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