Gazpacho Recipes
Ingredients
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4 large fresh tomatoes, peeled and diced
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1/2 English cucumber, peeled and finely diced
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1/2 cup finely diced red bell pepper
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1/4 cup minced green onion
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1 large jalapeno pepper, seeded and minced
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2 cloves garlic, minced
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1 teaspoon salt
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1/2 teaspoon ground cumin
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1 pinch dried oregano
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1 pinch cayenne pepper, or to taste
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freshly ground black pepper to taste
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1 pint cherry tomatoes
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1/4 cup extra-virgin olive oil
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1 lime, juiced
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1 tablespoon balsamic vinegar
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1 teaspoon Worcestershire sauce
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salt and ground black pepper to taste
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2 tablespoons thinly sliced fresh basil
Directions
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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.
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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.
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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.
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Season cold soup with salt and black pepper to taste. Ladle into bowls and top with basil.
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