Gazpacho

I absolutely loved a chilled bowl of gazpacho in the Summer as a dinner starter or side. I always order it out when I see it on a menu but until this past weekend, I have never made it at home. After having a cup before dinner at a restaurant last week, I became obsessed with making it myself ASAP. 

This Gazpacho is everything and more. My friend Elizabeth said that this is one of the best gazpacho recipes and it did not disappoint. Alton Brown recipes are always so solidf! Many gazpacho recipes include bread and I really liked that this one doesn't. Prepping the vegetables takes a bit of time, but the end result is well worth it. The flavor is bold and just so fresh. I served ours in margarita glasses topped with a few shrimp and drizzle of olive oil. This soup is definitely better the next day. 

Gazpacho
recipe from Alton Brown

1.5 lbs vine ripened tomatoes, peeled, seeded and chopped
1/2 cup chopped red bell pepper
1/2 cup chopped red onion 
1 small jalapeno, seeded and minced
1 medium garlic clove, minced
1/4 cup extra virgin olive oil
1 lime, juiced
2 tsp. balsamic vinegar
2 tsp. Worcestershire sauce
1/2 tsp toasted, ground cumin
1 tsp. kosher salt
1/4 tsp. freshly ground black pepper
2 Tbsp. fresh basil leaves, chiffonade

Fill a stockpot halfway with water, set on high heat and bring to a boil. 

Make an x with a pairing knife on the bottom of each tomato. drop the tomatoes into the boiling water for 15 seconds. Quickly remove them and transfer to an ice bath immediately, allowing them to soak for at least a full minute. Remove them and pat dry. Peel, core and seed the tomatoes. Seed the tomatoes over a fine mesh strainer set over a bowl to catch the tomato juice. Press as much of the juice through as possible. If you have less than a cup, add some bottled tomato juice if needed to total one cup. 

Roughly chop the tomatoes and transfer them to a large bowl with the juice. Add the cucumber, bell pepper, red onion, jalapeno, garlic clove, olive oil, lime juice, balsamic vinegar, Worcestershire sauce, cumin, salt and pepper and stir to combine. Transfer 1.5 cups of the mixture (I ended up adding about half of the entire mixture) to a blender or food processor and puree for 15-20 seconds on high until pureed. Return the mixture to the bowl and stir to combine. 

Cover and chill for two hours or overnight. Serve with basil, a drizzle of olive oil and a few shrimp if desired.