Gazpacho Andalouse|Print

Servings: 8

Fresh tomatoes

4, large, peeled, diced

English cucumber

½, peeled, finely diced

Red bell pepper

½ cup, finely diced

Green onion

¼ cup, minced

Jalapeno pepper

1, large, seeded, minced

Garlic

2 cloves, minced

Salt

1 tsp.

Ground cumin

½ tsp.

Dried oregano

1 pinch

Cayenne pepper

1 pinch (or to taste)

Black pepper

to taste, freshly ground

Cherry tomatoes

1 pint

Extra-virgin olive oil

¼ cup

Lime

1, juiced

Balsamic vinegar

1 tbsp.

Worcestershire sauce

1 tsp.

Salt

to taste

Ground black pepper

to taste

Fresh basil

2 tbsp.

Gazpacho Andalouse

Prep:

45 m

Cook:

0 m

Ready in:

45 m

Combine the first 6 ingredients (from tomatoes to garlic) in a large bowl. Add the next five ingredients (from salt to black pepper) and stir well.
Place the next five ingredients (from cherry tomatoes to Worcestershire sauce) to a blender, cover, and puree until smooth.
Using a strainer, pour the pureed mixture into the tomato mixture. Stir well to combine.
Put the 1/3 of the tomato mixture to the blender, cover, and puree until smooth.
Return the pureed mixture to the tomato mixture, stir well, cover, and chill for about 2 hours.
Season the soup with salt and black pepper, ladle into bowl, top with basil, and serve.