Amazing Gazpacho recipe

[Guest guest]

I thought I would share this because it was AMAZING! I got it from allrecipes.com. I used my Vitamix to chop what it said to chop and then puree what it says to puree but didn't strain it as outlined in the directions. I used grape tomatos from my garden instead of cherry. Definitely let it marinate for 24 hours before eating it. Great summer spicey cold soup. Love it.

Chef 's Gazpacho

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

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

freshly 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

Directions

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.

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.

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.