Garden Fresh Gazpacho

Between my CSA and family/friend vegetable gardens summer’s bounty is overflowing in my kitchen.  It is another hot hot day, I need lunch and I have tons of fresh vegetables… obviously I need to make gazpacho. Now my normal go-to gazpacho is really simple, I just chop up all my veggies in the food processor add in my tomato juice, oil, vinegar and seasonings and I am done. The result is fresh and tasty. Recently though, my friend was raving Alton Brown’s gazpacho so I decided to try a version of that recipe. It came out delicious. Blanching the tomatoes and pureeing part of the gazpacho lent an almost creamy texture to the soup. And it really wasn’t any more complicated than my usual. Blanching and peeling tomatoes takes literally minutes. The result… a perfectly refreshing, healthy and tasty lunch on this hot day.

Blanch, peel, core, seed & chop tomatoes.

Chop cucumber, bell pepper and onion and add to the tomatoes.

Add in minced jalapeno & garlic. I used a hot pepper from the garden in place of the jalapeno. Toast the cumin in a small pan over medium heat for about one minute, until fragrant.

Mix lime juice, olive oil, Worcestershire sauce, vinegar, hot sauce, salt & pepper into vegetable and tomato juice mixture. Puree 1 1/2 cups of mixture in a blender and mix back in to soup.

Recipe: Gazpacho

Summary: Adapted from Alton Brown, Good Eats 2007


  • 1 1/2 lbs Tomatoes
  • Tomato Juice, under a cup
  • 1 cup Cucumber, peeled, seeded & chopped
  • 1/2 cup Bell Pepper, chopped
  • 1/2 cup Red Onion, chopped
  • 1 small Jalapeno, seeded and minced
  • 1 medium clove of Garlic, minced
  • 1/2 tsp Cumin, toasted
  • 1 Lime, juiced
  • 1/4 cup Extra Virgin Olive Oil
  • 2-3 dashes Hot Sauce
  • 2 tsp Worcestershire Sauce
  • Kosher Salt & Freshly Ground Black Pepper to taste
  • Garnish: chopped avocado or basil leaves, chiffonade


  1. Prepare the tomatoes: Bring a pot of water to a boil. Using a pairing knife, cut a small x in the bottom of each tomato. Drop tomatoes into boiling water for 15 seconds. Remove tomatoes and place in an ice bath for one minute. Pat dry, peel off skin, seed, core and chop tomatoes. Place seeds & cores into a fine strainer over a cup and push through as much juice as possible. Add in tomato juice to make a cup of total juice. Place tomatoes and the 1 cup of juice in a large bowl.
  2. Chop cucumber, pepper and onion and add to bowl.
  3. Mince garlic and jalapeno pepper and add to bowl.
  4. In a small pan on over medium heat toast cumin powder until fragrant, about a minute. Add to bowl. Stir gently to combine.
  5. Mix in lime juice, olive oil, hot sauce, Worcestershire sauce, salt and pepper to the vegetables in the bowl.
  6. Remove about 1 1/2 cups of mixture to a blender and puree. Mix the puree back into the bowl.
  7. Stir to combine and chill at least 2 hours.
  8. Garnish and serve.
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