| Level: | Easy |
| Total: | 2 hr 45 min |
| Prep: | 45 min |
| Inactive: | 2 hr |
| Yield: | 4 servings |
Ingredients
- 1 1/2 pounds vine-ripened tomatoes, peeled, seeded and chopped
- Tomato juice
- 1 cup cucumber, peeled, seeded and chopped
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped red onion
- 1 small jalapeno, seeded and minced
- 1 medium garlic clove, minced
- 1/4 cup extra-virgin olive oil
- 1 lime, juiced
- 2 teaspoons balsamic vinegar
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon toasted, ground cumin
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons fresh basil leaves, chiffonade
Instructions
- Fill a 6-quart pot halfway full of water, set over high heat and bring to a boil.
- Make an X with a paring knife on the bottom of the tomatoes. Drop the tomatoes into the boiling water for 15 seconds, remove and transfer to an ice bath and allow to cool until able to handle, approximately 1 minute. Remove and pat dry. Peel, core and seed the tomatoes. When seeding the tomatoes, place the seeds and pulp into a fine mesh strainer set over a bowl in order to catch the juice. Press as much of the juice through as possible and then add enough bottled tomato juice to bring the total to 1 cup.
- Place the tomatoes and juice into a large mixing bowl. Add the cucumber, bell pepper, red onion, jalapeno, garlic clove, olive oil, lime juice, balsamic vinegar, Worcestershire, cumin, salt and pepper and stir to combine. Transfer 1 1/2 cups of the mixture to a blender and puree for 15 to 20 seconds on high speed. Return the pureed mixture to the bowl and stir to combine. Cover and chill for 2 hours and up to overnight. Serve with chiffonade of basil.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 181 |
| Total Fat | 14 g |
| Saturated Fat | 2 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 4 g |
| Sugar | 8 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 511 mg |
Reviews
Wow – this is one of the BEST Gazpacho recipes I’ve made/had. Best use of surplus veggies from my garden. Used V-8 and red pepper flakes instead of jalapeños – my husband couldn’t have enough!!
Make it easy on yourself & finely chop veggies listed, add Zing Zang Bloody Mary mix, puree half with blender and you are done- easy peazy. Best Bloody Mary mix ever and yummiest gazpacho with minimal effort.
This is a superstar recipe! I don’t have a ton of experience with gazpacho, so I defer to the experts. For me, however, it hit the spot. Terrific flavors! The only drawback was the amount of work for basically three bowls of soup. Has anyone tried doubling it? Otherwise I’ll try it with good quality canned tomatoes, like Cento San Marzano or Sclafani. Cheers!
I didn’t think I’d like this, I mean, cold tomato soup? But I really do like this, it’s very fresh tasting. I purée more like two cups for a little more liquid, and use V8 instead of tomato juice because that’s what I had. Otherwise I follow his recipe faithfully and am never disappointed.
Needs more spice double cumin, add sriracha 1 tbl more basil
I keep coming back to this recipe, although I make a few changes–I don’t peel or seed the tomatoes and I don’t seed the cucumber. I don’t puree it at all; I like it chunky, as everything is chopped fairly small. I have, in the past, left out the jalapeno, but have just chopped (diced into tiny pieces!) one for today’s batch. And I have used V-8 juice instead of tomato juice because that’s what I had–I think it makes very little difference, given the tomatoes in it. The flavors are all Alton’s, though, which is what counts! I also love and recommend his Swedish meatballs recipe.
This was a great recipe! I just made it — delicious. I left out the Worcestershire sauce to make it vegan. And I used a poblano. It was so refreshing!!
I measured and followed the recipe. It’s not the best gazpacho that I’ve had. I believe that I may add a little more lime juice and maybe more jalapeño.
In a hurry , my tomatoes aren’t ripe so I used canned crushed ..worked perfect and the flavors were amazing ..added fresh cilantro. Loved the blender for the spice integration ..worked great . YUMMMMM
good, but too much work. There have to be good gazpacho recipes that are quicker!