Gazpacho Soup




1 1/2 - 2lbs vine tomatoes

1 cucumber, seeded, peeled, & diced

1/2 red bell pepper, seeded & diced

1 small red onion, diced

1 small jalapeño, seeded & minced

1-2 cloves garlic, minced

2-3 tsp balsamic vinegar (to taste)

2-3 tsp Worcestershire sauce (to taste)

Salt and pepper to taste

1/4 - 1/3 cup olive oil, depending on desired consistency

Cooking Instructions

  1. Cut an X on bottom of tomatoes to release the juices and blanch to remove skin. Blanching, the equivalent of jumping out of a pool into a hot tub, in this case, means to put the tomatoes in boiling water for 15 seconds and then transfer to an ice bath.  

  2. Peel the core of the tomato and remove the seeds. 

  3. Strain the seedy tomato pulp using cheesecloth or mesh strainer to collect as much juice as possible. The recipe calls for at least 1 cup of juice. If you are bad at complicated recipes like me you can use store bought tomato juice to supplement. I won't tell! 

  4. Add the remaining ingredients and blend until all the ingredients are evenly mixed. The texture should be somewhere between tomato sauce and salsa. If you desire a thicker consistency, set aside a portion prior to blending then mix to combine. 

  5. Drizzle with olive oil and top with basil.