Gazpacho
Try this recipe if you have some killer, end-of-summer, super-sweet tomatoes. There just isn't any substitute for fresh, out of the garden, sun ripened tomatoes.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 4 | large fresh tomatoes, peeled and diced |
| 1/2 | english cucumber, peeled and finely diced |
| 1/2 cup | finely diced red bell pepper |
| 1/4 cup | minced green onion |
| 1 | large jalapeno pepper, seeded and minced |
| 2 cloves | garlic, minced |
| 1 teaspoon | salt |
| 1/2 teaspoon | ground cumin |
| 1 pinch | dried oregano |
| 1 pinch | cayenne pepper, or to taste |
| freshly ground black pepper to taste | |
| 1 pint | cherry tomatoes |
| 1/4 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 puree until smooth. Pour pureed 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 puree until smooth. Return pureed mixture to the remaining tomato-cucumber mixture. Stir to combine. Cover and chill in refrigerator for 2 hours.
Season cold soup with salt and black pepper to taste. Ladle into bowls and top with basil.
Source: allrecipes.com
