Go Back
gazpacho chilled soup

Gazpacho

Chef Cal DeMercurio | Culinarily Yours
Course Soup
Cuisine Mediterranean

Equipment

  • Mixing Bowl, cutting board, sharp chef's knife

Ingredients
  

Produce

  • 3 lbs vine-ripened tomatoes peeled and diced
  • 2 cups cucumber peeled, seeded, chopped
  • 1 cup red bell pepper chopped
  • 1 cup red onion chopped
  • 1/2 cup fresh basil leaves chiffonade
  • 2 small jalapeno seeded, minced
  • 2 med garlic cloves minced
  • 2 ea limes juiced

Liquid

  • 2 cups spicy Bloody Mary mix
  • 1 cup extra virgin olive oil
  • 1 cup red wine vinegar
  • 1 Tbsp Worcestershire sauce

Seasonings

  • ¼ cup granulated sugar
  • 1 Tbsp kosher salt
  • 1 tsp cumin toasted and ground
  • ½ tsp fresh ground black pepper

Garnish

  • fresh basil leaves chiffonade

Instructions
 

Peel Tomatoes

  • To peel tomatoes, using a paring knife, make an X on the bottom of the tomatoes.
    Drop the tomatoes into a pot of boiling water for about 30 seconds.
    Remove and transfer to an ice bath until they are cool to touch.
    Remove, pat dry and peel.

Combine and Chill

  • Place the liquid ingredients into a large mixing bowl. Add seasonings and stir to combine.
    Prep produce and add to Bloody Mary mixture. Toss gently to combine.
    Cover and chill for 2 hours or overnight.

Serve

  • Serve chilled, garnish with basil.
    Additional serving suggestion: serve with pan seared cod topped with an olive tapenade, sided with grilled garlic bread.
Keyword chilled soup, gazpacho recipe, vegetable soup