|Prep Time||10 minutes|
|Cook Time||5 minutes|
- 6 plum tomatoes
- 1 1/2 cups cucumber diced
- 1 cup red onion diced
- 1 1/2 cups red pepper diced
- 1 jalapeño seeded and diced
- 1 cup Italian pepper (pale green) diced
- 1/2 lime (lemon if not in season) juiced
- 1/4 cup extra virgin olive oil
- 1 tsp balsamic vinegar
- 2 teaspoons Worcestershire sauce
- 1 teaspoon ground cumin
- 2.5 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
- 1 cup Tomato juice optional
- fresh basil leaves chiffonade for garnish
- Using a serated knife, cut an X in the bottom of the tomatoes, just piercing through the skin and flesh.
- Bring water to a boil water and drop the tomatoes into the water for 1-2 minutes, until the peel starts to curl off. Take out of the water and run under cold water.
- Peel the tomatoes and cut in half. Remove the cores from the tomatoes. Remove the seed from the tomatoes, placing the seeds and pulp into a fine mesh sieve set over a bowl in order to catch the juice. Press as much of the juice through as possible—I get almost 1 cup.
- Chop up the tomato flesh and place into a large bowl along with all the other vegetables and seasonings. If you do not like your food spicy, omit the jalapeño or add a little at a time seeing how much you can handle.
- Using an immersion blender, blend the soup to however smooth or chunky you would like. Using an immersion blender will give you a chunky soup. If you want a smooth soup use a blender and if you want an even smoother soup, drain it through a cheese cloth after the blender to remove all pieces.
- If the soup is a little too chunky and thick, add in the tomato juice as needed and adjust salt and pepper to taste.
- Cover and chill for at least an hour. Serve chilled in tomato cups with basil chiffonade as garnish.
- Check if your tomato stands steady, if not, slice off a little layer from the bottom, just enough for it to be steady. Make sure not the pierce the flesh or your bowl will leak.
- Slice off a cap from the tomato, around 1/4 inch down. Scoop out the inside and place the seeds and pulp into a fine mesh sieve set over a bowl in order to catch the juice to use for the gazpacho.
- Store in an air-tight container in the refrigerator until ready to use. Can be made up to 2 days in advance.