gazpacho recipe
Author: 
Recipe type: soup
Prep time: 
Total time: 
Serves: 4
 
Ingredients
  • 2 cups good-quality tomato puree (Pomi is excellent)
  • 2 cups cucumber, chopped
  • 1 cup chopped red bell pepper
  • 1 cup chopped red onion
  • 1 small jalapeno, seeded and minced
  • 1 medium garlic clove, minced
  • ½ cup extra-virgin olive oil
  • 2 limes or 1 large lemon, juiced
  • 1 tablespoon + 1 teaspoon balsamic vinegar
  • 1 tablespoon + 1 teaspoon Worcestershire sauce
  • 1 teaspoon toasted, ground cumin
  • ½ teaspoon chili powder
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons fresh basil leaves, in chiffonade if large, or use the smaller leaves whole
Instructions
  1. Put the tomato juice in a large bowl, mixing in the cucumber, bell pepper, red onion, jalapeno, garlic clove, olive oil, lime/lemon juice, balsamic vinegar, Worcestershire, cumin, chili powder, salt and pepper. Stir to combine. Reserve a few tablespoons of the cucumber, pepper, and red onion to garnish for later.
  2. Transfer about half of the mixture to a blender/food processor and puree well on high speed (or pulse if you want your gazpacho to be more chunky). Return the mixture to the bowl and stir to combine. Cover and chill for 2 hours and up to overnight. Serve with basil and garnish with reserved cucumbers, peppers, and red onion.
  3. Serves 4.
Recipe by story of a kitchen at https://www.storyofakitchen.com/soup-recipes/gazpacho-recipe/