Gazpacho

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Rated 5 stars out of 5
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  • Read 60 Reviews
Total Time:
2 hr 45 min
Prep
45 min
Inactive
2 hr 0 min
Yield:
4 servings
Level:
Easy
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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

Directions

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.

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Newest Ratings and Reviews

Read all 60 reviews

  • on September 06, 2012

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    SO good!! super easy to make and perfect on a hot summery day!

    people found this review Helpful.
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  • on August 29, 2012

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    I love this recipe! I was too lazy to find my old recipe, so I looked up Alton's online, and it is terrific! I particularly appreciate the explanation of how to skin the tomatoes (boil 15 secs and then Ice bath. I never got that right before. Thank you, Alton, for a great recipe and great tips in it! I did add some fresh chopped zucchini from the garden, and it was excellent for extra crunch!

    people found this review Helpful.
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  • on August 12, 2012

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    I thought this gazpacho was one of the best I've ever made. It was an amazing success. The only changes I made were, I used a balsamic reduction versus regular balsamic vinegar and added an extra 1/4 cup of cucumber, red onion, red pepper... for some extra crunch.. I served it with homemade garlic croutons, cream fraiche and basil..

    people found this review Helpful.
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