Gazpacho

Recipe courtesy Alton Brown, 2007

Show: Good EatsEpisode: American Slicer

Rated: 5 stars out of 5Rate itRead users' reviews (30)

RECIPE
COMMENTS & REVIEWS(30)

Prep Time:
45 min
Level:
Easy
Yield:
4 servings

Times:

Prep: 45 min
Inactive Prep: 2 hr 0 min
Cook: --
Total:: 2 hr 45 min

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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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Comments & Reviews

recipe Gazpacho
Nicole Newington, CT 09-08-2009
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Flavorful and Healthy
Rated: 5 stars out of 5

This recipe is delicious. The prep work is a bit daunting, but it's definitely worth the trouble if you have the time. I... discourage using anything besides full sixe tomatoes, since I used smaller ones, and peeling, de-seeding and chopping was the most time consuming. I let it sit in the fridge overnight, and it was amazing the next day. Great dish for the summer when native tomatoes are available!Read more
recipe Gazpacho
Barbara Exeter, RI 09-07-2009
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Easy and excellent
Rated: 5 stars out of 5

I followed the recipe pretty much exactly except I used cilantro instead of basil. This was amazing. I got all the veggies... from my local farmer's market, I think gazpacho is a dish that requires fresh local veggies in the summer. Yum. Read more
recipe Gazpacho
Jane Hurricane, WV 08-31-2009
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Great Gazpacho
Rated: 5 stars out of 5

This is a great recipe but I did make a few changes. I took the short cut on the tomatoes, cut back a little on the oil and... I added squash for some extra veggies and fiber. It worked out great. Enjoy!Read more
recipe Gazpacho
Mitch Donnelsville, OH 08-25-2009
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Fantastic!
Rated: 5 stars out of 5

I love gazpacho but have never made it before. I used this recipe and it is fantastic. I don't blanch the tomatoes; I just... chop them and add some V8 juice. That may make Alton cringe, but it is excellent. I want to try the shortcut method of canned tomatoes, but we have so many fresh tomatoes here in the Midwest it seems a shame. Perhaps this winter if I am in the mood for a cold soup.Read more
recipe Gazpacho
Vinson Albuquerque, NM 08-06-2009
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Easy and good
Rated: 4 stars out of 5

I used the shortcut method below: USE TWO - 28 OZ. CANS OF WHOLE PEELED TOMATOES, SQUEEZE TOMATOES TO REDUCE JUICE THEN CHOP.... USE 1 CUP OF THE JUICE FROM CAN. It was easy and excellent. I also added a bit more onion and red pepper just for personal preference. Great recipe.Read more
recipe Gazpacho
Michael Amherst, NY 07-31-2009
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Perfect for a hot summer day!
Rated: 5 stars out of 5

I made this recipe using ingredients on hand that resulted in a couple of substitutions. I used cayenne in place of the... jalapeno, a vidalia onion instead of a red one and topped it off with some garlic croutons, as well as the basil. This was absolutely delicious and brought me back in time to my visit to Spain. The chucks of vegetables made this very authentic.Read more