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Garden Fresh Gazpacho Recipe | The Good Hearted Woman

Garden Fresh Gazpacho

Course Soup
Prep Time 1 hour
Cook Time 2 hours
Total Time 3 hours
Servings 12 Servings (1 cup each)
Calories 120 kcal
Author Renée B. ♥ The Good Hearted Woman

Ingredients

Tomato Mix 1

  • 4 lbs. vine-ripened tomatoes peeled & diced 1/4"
  • 1 lb. cucumbers peeled, seeded & diced 1/4"
  • 1/2 lb red orange, yellow or green bell peppers, seeded & diced
  • 1-2 jalapeno peppers seeded and diced 1/8"
  • 1/2 lb. onion diced 1/4"
  • 15-20 large fresh basil leaves, chiffonade
  • 4 cloves garlic minced
  • 1 tablespoon granulated sugar
  • 2 teaspoons kosher salt
  • 1-3 teaspoons Sriracha or other hot sauce
  • 1 teaspoon chili powder optional **
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon freshly ground black pepper

Tomato Mix 2

  • 1 lb tomatoes roughly chopped (or cherry tomatoes)
  • 1/3 cup olive oil
  • 1 lime - juice & zest
  • 3 tablespoons balsamic vinegar
  • 2 tablespoon Worcestershire sauce

Instructions

  1. In a large bowl, combine Tomato Mix 1 ingredients: diced tomatoes, cucumber, bell pepper, jalapeno, onion, basil, garlic, salt, cumin, oregano, Sriracha, and pepper. Toss thoroughly to combine.
  2. In a blender jar, combine Tomato Mix 2 ingredients: Rough chopped tomatoes, olive oil, lime juice, lime zest, balsamic, and Worcestershire sauce. Puree mixture until smooth.
  3. Pour Mix 2 into bowl with Mix 1 and stir to combine.
  4. Using a hand-blender, puree the two mixtures together until it reaches the desired consistency. If you like your gazpacho very chunky, you don't need to do this step. (See Blender Note below)
  5. Refrigerate 2 hours or overnight to allow flavors to blend.
  6. Garnish with additional diced veggies, avocado, and/or sour cream. Serve cold.

Recipe Notes

This recipes lends itself easily to halving or doubling.