DECEMBER 6TH: GAZPACHO

 

Chef John’s Gazpacho

4 large fresh tomatoes, peeled and diced

½ English cucumber, peeled & finely diced

½ c. finely diced red bell pepper

¼ c. minced green onion

1 large jalapeno pepper, seeded and minced

2 cloves garlic, minced

1 tsp. salt

½ tsp. ground cumin

1 inch dried oregano

1 pinch cayenne pepper, or to taste

Freshly ground black pepper to taste

1 pint cherry t tomatoes

¼ c. extra virgin olive oil

1 lime, juiced

1 Tbsp. balsamic vinegar

1 tsp. Worcestershire sauce

Salt and ground black pepper to taste

2 Tbsp. thinly sliced fresh basil

Combine diced tomatoes, cucumber, bell pepper, green onion, jalapeno and garlic in 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 blender. Cover and puree until smooth. Pour pureed mixture through a strainer into tomato cucumber mixture; stir to combine. Place 1/3 of tomato mixture into blender. Cover, turn blender on, and puree until smooth. Return pureed mixture to remaining tomato-cucumber mixture. Stir to combine. Cover and chill in fridge for 2 hours. Season cold soup with salt and black pepper to taste. Ladle into bowls and to with basil.