Tomato Gazpacho

Source: https://www.allrecipes.com/recipe/222331/chef-johns-gazpacho/

Directions

1. 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.

2. 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.

3. 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.

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

• Green Onions (Scallions) 1 Bunch

• 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

• 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