I have had Autumn on my mind. Can you believe summer is already almost over?! It has gone by so fast, but honestly, I am really looking forward to fall and all that comes with it, food included! I love making soups in the colder months and while it is definitely no where near cold right now (Portland is currently sitting at about 90 degrees under a layer of smoke from wildfires…) I am craving soup and Gazpacho is the perfect solution! Hot weather? Cold soup! And it is SO flavorful and SO delicious. Enjoy!
- 4 large fresh tomatoes (peeled & diced)
- 1/2 English cucumber (peeled and finely diced)
- 1/4 cup green onion (minced)
- 1 large jalapeno (seeded and minced)
- 2 garlic cloves (minced)
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1/2 teaspoon of dried oregano
- 1 teaspoon of cayenne pepper
- Fresh black pepper to taste
- 1 pint cherry tomatoes
- 1/4 cup olive oil
- Juice from 1 lime
- 1 tablespoon balsamic vinegar
- 1 teaspoon Worcestershire sauce
Combine the diced tomatoes, cucumber, bell pepper, green onion, jalapeno, and garlic in a large bowl. Stir in salt, cumin, oregano, cayenne pepper, and black pepper.
Place cherry tomatoes, olive oil, lime juice, balsamic vinegar, and Worcestershire sauce in a food processor. Cover and puree until smooth. Pour pureed mixture through a strainer into the tomato-cucumber mixture; stir to combine.
Place 1/3 of the tomato mixture into the food processor, puree until smooth. Return the pureed mixture to the remaining tomato-cucumber mixture. Stir to combine. Cover and chill in the refrigerator for at least 2 hours. Letting it sit overnight really is best to let all those flavors permeate together!
Top with some fresh chopped green onion and serve with a side of olive bread! So refreshing on a hot summer day 🙂