Chef John's Gazpacho - Usa: Breaking News

When we asked our team of editors what they’d be making this month, we all agreed we’d be celebrating tomatoes. And what better way than in gazpacho? Some prefer the blended Spanish version, while others love that this recipe from Chef John is a mix of blended and chopped produce. Either way, this chilled, no-cook soup combines all the flavors of summer into one bountiful bowl.

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.

What Is In Gazpacho?

These are the ingredients you’ll need to make Chef John’s top-rated gazpacho recipe:

Tomatoes: Tomatoes are the main ingredient in gazpacho. You’ll need four large tomatoes and a pint of cherry tomatoes.
Other produce: Other ingredients you’ll need from the produce section include English cucumbers, green onions, a jalapeño, a lime, fresh garlic, and fresh basil.
Seasonings: This Spanish gazpacho recipe is seasoned with salt, cumin, oregano, cayenne pepper, and black pepper.
Oil: Olive oil ensures a rich, smooth, velvety finished product.
Sauces: You’ll also need Worcestershire sauce and balsamic vinegar.

How to Make Gazpacho

You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make homemade gazpacho:

Combine and puree the ingredients according to the detailed recipe.
Cover and chill the soup for at least two hours to allow the flavors to meld.
Top the gazpacho with fresh basil for serving.

What to Serve With Gazpacho

Cold soups like gazpacho pair well with all sorts of summer fare, such as fresh side salads and grilled vegetables. A crusty bread is perfect for dipping.

More inspiration: 32 Recipes You’ll Want to Make All Summer Long

Can You Make Gazpacho Ahead of Time?

Yes! Since gazpacho is served chilled, you’ll need to make it at least two hours in advance — but you can make it the day before if you prefer. Store leftovers in an airtight container in the refrigerator for up to four days.

Can You Freeze Gazpacho?

Sure. Making and freezing a large batch of gazpacho is a great way to meal prep for summer. Make sure you leave a bit of room at the top of your containers to allow for expansion. Store in the freezer for up to six months.

Allrecipes Community Tips and Praise

“I have made this gazpacho for several summers and never deviate from the recipe,” says Kimbo. “It is perfection. I am lucky enough to live in an area where I can get heirloom tomatoes for 2-3 months that are beyond excellent. It makes all the difference.”

“This was outstanding,” raves Brittney Ann. “Love the spice the jalapeño adds. I did serve this with a buttered crunchy baguette. Will be making this again before summer is officially over!”

“This was absolutely delicious,” according to one Allrecipes community member. “I spent two summers in Spain and had an abundance of produce. This was the best way to use summer vegetables!”

Ingredients

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

Directions

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.
Place cherry tomatoes, olive oil, lime juice, balsamic vinegar, and Worcestershire sauce in a blender. Cover and purée until smooth.
Pour puréed mixture through a strainer into the tomato-cucumber mixture; stir to combine.
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.
Season cold soup with salt and black pepper to taste. Ladle into bowls and top with basil.

2 Comments on “Chef John’s Gazpacho”

Randa Kliethermes says:

August 22, 2024 at 5:30 pm

I appreciate how you broke down this complex topic into manageable pieces. Your clear explanations and real-life examples made it so much easier to understand.

Nichelle Estrella says:

August 23, 2024 at 1:12 am

This is one of the best articles I’ve read on this topic. Your detailed explanations and practical advice are greatly appreciated.

Chef John’s Gazpacho