Chef John Gazpacho

This gazpacho has the perfect balance of flavors. Try making it with some end-of-summer, super-sweet tomatoes — there just isn't any substitute. I hope you find some so you give this a try.


    • 4 large fresh tomatoes, peeled and diced
    • ½ English cucumber, peeled and finely diced
    • ½ cup finely diced red bell pepper
    • ¼ cup minced green onion
    • 1 large  jalapeño pepper, seeded and minced
    • 2 cloves garlic, minced
    • 1 teaspoon salt
    • ½ teaspoon ground cumin
    • 1 pinch dried oregano
    • 1 pinch cayenne pepper, or to taste
    • freshly ground black pepper to taste
    • 1 pint cherry tomatoes
    • ¼ 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


  1. Combine diced tomatoes, cucumber, bell pepper, green onion,  jalapeño, 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 purée until smooth.
  3. Pour puréed mixture through a strainer into the tomato-cucumber mixture; stir to combine.
  4. Place 1/3 of the tomato mixture into the blender. Cover, turn blender on, and purée until smooth. Return puréed mixture to the remaining tomato-cucumber mixture. Stir to combine. Cover and chill in the refrigerator for 2 hours.
  5. Season cold soup with salt and black pepper to taste. Ladle into bowls and top with basil.