Gazpacho Recipe - Cold Tomato Cucumber Pepper Soup

Make an X on the bottom of the tomatoes and cut the core out of the top.

Boil the tomatoes for about 30 seconds to loosen the skin.

Once cool enough to handle, peel the skin off the tomatoes.

Cut the tomatoes in half, remove the seeds, and chop them into small pieces (concassé).

Peel half of the English cucumber and cut it into thin slices, then into small dice.

Add the diced cucumber to the chopped tomatoes.

Chop red bell pepper and jalapeno, and add them to the mixture.

Chop green onion and fresh garlic, then mix them into the vegetable mixture.

Add salt, cumin, a pinch of dry oregano, and black pepper to the mixture and stir.

Set the mixture aside to allow the salt to draw out liquid from the tomatoes.

Blend sweet 100 tomatoes with lime juice, Worcestershire sauce, balsamic vinegar, and olive oil until smooth.

Strain the blended mixture into the chopped tomato mixture to remove seeds and skin particles.

Stir the combined mixture and check the consistency; it should be chunky.

Optionally, puree half of the mixture to achieve a smoother texture, then mix it back in.

Refrigerate the gazpacho for at least 2 hours to chill it thoroughly.

Taste the gazpacho and adjust seasoning with salt and pepper as needed.

Serve in cold bowls and finish with chiffonade of basil or cilantro.

Equipment Needed

Dietary