Chef John's Gazpacho

Name: Chef John's Gazpacho
Prep time: 45 min
Total time: 165 min
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

4.8

(358)

271 Reviews

30 Photos

Try this gazpacho soup recipe if you're able 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.

By Chef John

Updated on February 20, 2023

30

Prep Time:

45 mins

Additional Time:

2 hrs

Total Time:

2 hrs 45 mins

Servings:

6

Jump to Nutrition Facts

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

Directions

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 purée until smooth. Pour puréed 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 purée until smooth. Return puréed mixture to the remaining tomato-cucumber mixture. Stir to combine. Cover and chill in the refrigerator for 2 hours.
Season cold soup with salt and black pepper to taste. Ladle into bowls and top with basil.

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Nutrition Facts (per serving)

132	Calories
10g	Fat
11g	Carbs
2g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 132
% Daily Value *
Total Fat 10g	13%
Saturated Fat 1g	7%
Sodium 410mg	18%
Total Carbohydrate 11g	4%
Dietary Fiber 3g	10%
Total Sugars 5g
Protein 2g
Vitamin C 47mg	233%
Calcium 33mg	3%
Iron 1mg	6%
Potassium 499mg	11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.