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
2 cloves, minced
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
1, juiced
Balsamic vinegar
1 tbsp.
Worcestershire sauce
1 tsp.
to taste
Ground black pepper
to taste
Fresh basil
2 tbsp.
Gazpacho Andalouse
45 m
0 m
Ready in:
45 m
  1. 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.
  2. Place the next five ingredients (from cherry tomatoes to Worcestershire sauce) to a blender, cover, and puree until smooth.
  3. Using a strainer, pour the pureed mixture into the tomato mixture. Stir well to combine.
  4. Put the 1/3 of the tomato mixture to the blender, cover, and puree until smooth.
  5. Return the pureed mixture to the tomato mixture, stir well, cover, and chill for about 2 hours.
  6. Season the soup with salt and black pepper, ladle into bowl, top with basil, and serve.