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
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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
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Place cherry tomatoes, olive oil, lime juice, balsamic vinegar, and Worcestershire sauce in a blender. Cover and purée until smooth. Dotdash Meredith Food Studios
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Pour puréed mixture through a strainer into the tomato-cucumber mixture; stir to combine. Dotdash Meredith Food Studios
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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
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Season cold soup with salt and black pepper to taste. Ladle into bowls and top with basil. Dotdash Meredith Food Studios
