Core and cut a cross in the bottom of each tomato.
Print
Gazpacho
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
 
Adapted from Alton Brown
Course: Soup
Cuisine: Spanish
Servings: 6 -8
Author: Cynthia McCloud Woodman
Ingredients
  • 2 pounds vine-ripened tomatoes peeled, seeded and chopped, about 5-6 medium
  • 1 cup cucumber peeled, seeded and chopped
  • 1/2 cup chopped red and/or yellow 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
  • 1/2 teaspoons toasted ground cumin
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons fresh basil leaves cut chiffonade
  • Additional minced vegetables for garnish
Instructions
  1. Fill a 6 quart pot halfway with water and bring to a boil.
  2. Make an x with a paring knife on the bottom of each tomato. Drop tomatoes into boiling water for 15 seconds, remove and transfer to a bowl of ice water.
  3. Remove, pat dry and peel. Seed tomatoes into a sieve, catching juices, discarding seeds.
  4. Reserve juice, adding additional water to make 1 cup.
  5. Place all remaining ingredients (except for basil) in a large bowl and mix.
  6. Transfer 1 1/2 cups of the mixture to a blender or food processor and puree (or pulse) for 15 to 20 seconds on high speed. Return the pureed mixture to the bowl and stir.Adjust seasonings. Cover and chill for 2 hours or overnight. Serve with chiffonade of basil and additional mince vegetables.