Have you ever tried gazpacho?  It’s surprising how many people don’t know what this epicurean delight is.  A few chopped vegetables, some spices and herbs, a blender and you are ready.

While gazpacho is often associated with Italian cuisine, it’s roots are actually Spanish.  Served cold, it is a soup of raw, fresh vegetables with a spicy flavor.  On hot days it can be wonderfully refreshing.

There are many ways to make gazpacho and many recipes have other ingredients.  One popular version has watermelon added, other versions use cream.  It can be served in a bowl, in a mug or in a cocktail glass.  In northern climates it is a summer treat (when fresh tomatoes are available) while Mediterranean countries feature it year round.

Equipment Needed

This is such a simple dish to prepare and there is no need for a lot of equipment to make gazpacho.  All you will need is a good sized mixing bowl, your blender and a strainer.  A good knife for slicing and chopping the veggies completes the equipment list.

Ingredients

• 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

1. 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.
2. 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.
3. 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.
4. Season cold soup with salt and black pepper to taste. Ladle into bowls and top with basil.