Chef John’s Gazpacho

Ingredients

• 4 large fresh tomatoes, peeled and diced
• 1/2 English cucumber, peeled and finely diced
• 1/2 cup finely diced red bell pepper
• 1/4 cup minced green onion
• 1 large jalapeno pepper, seeded and minced
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon ground cumin
• 1 pinch dried oregano
• 1 pinch cayenne pepper, or to taste
• Freshly ground black pepper to taste
• 1 pint cherry tomatoes
• 1/4 cup extra-virgin olive oil
• 1 lime, juiced
• 1 tablespoon balsamic vinegar
• 1 teaspoon Worcestershire sauce
• Salt and ground black pepper to taste
• 2 tablespoons thinly sliced fresh basil

Directions

Combine diced tomatoes, cucumber, bell pepper, green onion, jalapeno, and garlic in a large bowl. Stir in salt, cumin, oregano, cayenne pepper, and black pepper.

Place cherry tomatoes, olive oil, lime juice, balsamic vinegar, and Worcestershire sauce in a blender. Cover and puree until smooth. Pour pureed mixture through a strainer into the tomato-cucumber mixture; stir to combine.

Place 1/3 of the tomato mixture into the blender. Cover, turn blender on, and puree until smooth. Return pureed mixture to the remaining tomato-cucumber mixture. Stir to combine. Cover and chill in refrigerator for 2 hours.

Season cold soup with salt and black pepper to taste. Ladle into bowls and top with basil.