Gazpacho

meal traditional recipe

INFO

Here is a recipe attributed to Alton Brown which I tweak a bit as I do not find the tomatoes juice necessary

Details

Ingredients

• 1 1/2 pounds vine-ripened tomatoes, peeled, seeded and chopped
• 1 cup cucumber, peeled, seeded and chopped
• 1/2 cup chopped red bell pepper
• 1/2 cup chopped red onion
• 1 small jalapeno, seeded and minced
• 1 medium garlic clove, minced
• 1/4 cup extra-virgin olive oil
• 1 lime, juiced
• 2 teaspoons balsamic vinegar
• 2 teaspoons Worcestershire sauce
• 1/2 teaspoon toasted, ground cumin
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons fresh basil leaves, chiffonade

Method

1. Blanch the tomatoes to remove the skin (boil water, immerge the tomatoes in the boiling water for 1 mn)
2. Take out the tomatoes, pass under cold water
3. Remove the skin
4. note as I strain the mix later, I do not even remove the seeds here
5. Place the tomatoes into a blender bowl (Ninja)
6. Peel and remove the cucumber seed, then cut in small dice, add to the blender
7. Peel the onion and cut (tiny), add to the blender
8. Slice and dice the bell pepper (tiny) after removing the seeds
9. Slice and dice the jalapeño (tiny) after removing the seeds
10. Cut the garlic
11. Add all to the blender
12. Add olive oil, lime juice, vinegar, Worcestershire, cumin, salt & Pepper
13. Blend well on high speed
14. Strain
15. Place in a container (glass) and place into the refrigerator for 3 hours
16. At the time of serving, take a few basil leaves and slice finely
17. Pour in glass, add a little bit of basil on top  

Taboule and Gazpacho

Quick View

Traditional
Serve	4
Preparation Time	10 mn + 3 hours rest
Cooking Time	0 mn
Temperature
Authors	Pascal Crausaz / Alton Brown
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