- 2 to 2 1/2 pounds fresh ripe tomatoes
- 1 regular or English cucumber (8-10″)
- 2 Cubanelle peppers
- 1 small red onion
- 1 large garlic clove, sliced
- 1/4 to 1/2 cup good quality extra-virgin olive oil
- 2 tsp balsamic vinegar
- 2 tsp Worcestershire sauce
- 1/2 tsp ground cumin
- 1/2 tsp salt, divided
- 1/4 teaspoon ground black pepper
- 1/8 tsp ground coriander
- Optional: 1 small jalapeno, seeded and diced; lime wedges for serving, hot sauce, fresh basil or cilantro for garnish
For the Tomatoes
- Add 3-4 quarts of water to a large pot and bring to a boil. Make a shallow “X” shaped cut on the bottom of each tomato and prepare an ice bath in a large bowl with ice and water.
- Use a slotted spoon to place the tomatoes into the boiling water and boil for 10-15 seconds, then carefully transfer the tomatoes to the ice bath with the spoon. Let tomatoes rest in the ice bath 1-2 minutes before peeling.
- Divide the tomatoes evenly, deseed all then dice half and add to a large glass bowl. Roughly chop the other half and add to a blender or large food processor.
For the Vegetables
- Peel the cucumber and halve lengthwise. Deseed and dice half of the cucumber, then add to the bowl with tomatoes. Deseed and roughly chop the other half and add to the blender.
- Deseed and dice one Cubanelle pepper and add to the bowl. Deseed and roughly chop the remaining Cubanelle pepper and add to the blender.
- Peel and halve the onion. Dice half and add to the bowl. Roughly chop the other half and add to the blender.
- Sprinkle the diced vegetables with a pinch of ground black pepper and half of the salt, toss to coat, and set aside.
Putting it Together
- To the blender add the garlic, balsamic vinegar, Worcestershire sauce, cumin, coriander, ground black pepper, and remaining salt. If using jalapeno, add it now. Blend until smooth then slowly add the olive oil while continuing to blend. Start with 1/4 cup and add more if necessary. When the mixture begins to look creamy you’ve added enough. Continue blending another 30 seconds to one minute.
- Use a fine mesh strainer to strain the liquid over a large bowl, working in small batches if necessary. Press the liquid through the mesh with a rubber spatula. Patience is a virtue – we promise it’s worth the effort.
- Add the strained liquid to the bowl with the diced vegetables, stir, and refrigerate in a glass airtight container 2+ hours before serving. Season with additional salt and pepper if needed and stir well immediately before serving. Garnish with lime wedge and fresh basil.
- For smooth gazpacho, blend all ingredients (working in batches), press through a fine mesh strainer and refrigerate 2+ hours before serving as a creamy soup or as a beverage over ice…and maybe a shot of vodka…your secret’s safe with us.
Refrigerate leftovers in a glass airtight container up to 4 days, stirring/shaking well before serving.
Total time does not include chill time.
Keywords: VEGAN, GAZPACHO, TOMATO SOUP, COLD SOUP, GASPACHO, VEGETARIAN, LOW-CARB, GLUTEN-FREE, GRAIN-FREE, KETO, LOW-FAT, PALEO, HEALTHY RECIPES, BEVERAGES, RAW, EAT LOCAL