soup
Gazpacho Soup
This chilled Gazpacho Soup is a refreshing summertime favorite at RizzieFarms, inspired by our unforgettable week aboard The Oberoi Philae Nile Cruiser in Egypt. After hot days touring ancient temples along the Nile, we were welcomed back each evening to over-the-top cuisine—this vibrant gazpacho being one of the standout dishes the chefs graciously shared with us. Made with vine-ripened tomatoes, crisp cucumbers, bell peppers, red onion, jalapeño, and brightened with lime, balsamic, and Worcestershire, it's garden-fresh, cooling, and full of flavor. Perfect for hot Southern summers or anytime you want a light, refreshing meal.
Ingredients
Gazpacho Base
- 1 1/2 pounds vine-ripened tomatoes, peeled, seeded, and chopped
- Tomato juice, as needed to reach 1 cup total with fresh juice
- 1 cup cucumber, peeled, seeded, and chopped
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped red onion
- 1 small jalapeño, seeded and minced
- 1 medium garlic clove, minced
- 1/4 cup extra-virgin olive oil
- 1 lime, juiced
- 2 teaspoons balsamic vinegar
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon toasted, ground cumin
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Garnish
- 2 tablespoons fresh basil leaves, chiffonade
- Cucumber sorbet (optional)
Instructions
- Boil water for peeling tomatoes Fill a 6-quart pot halfway with water and bring to a boil over high heat. Make a small X on the bottom of the 1 1/2 pounds vine-ripened tomatoes.
- Blanch and peel tomatoes Place the 1 1/2 pounds vine-ripened tomatoes into the boiling water for 15 seconds, then remove and transfer to an ice bath for about 1 minute. Pat dry, peel, core, and seed the tomatoes. Place the seeds and pulp in a fine mesh strainer set over a bowl to capture the fresh tomato juice.
- Measure tomato juice Press the seeds and pulp to release as much juice as possible. Add bottled tomato juice as needed to bring the total tomato liquid to 1 full cup.
- Combine vegetables and seasonings Place the chopped 1 1/2 pounds vine-ripened tomatoes and 1 cup total tomato juice into a large mixing bowl. Add 1 cup peeled, seeded, and chopped cucumber; 1/2 cup chopped red bell pepper; 1/2 cup chopped red onion; 1 minced jalapeño; and 1 minced garlic clove. Stir in 1/4 cup extra-virgin olive oil, the juice of 1 lime, 2 teaspoons balsamic vinegar, 2 teaspoons Worcestershire sauce, 1/2 teaspoon toasted ground cumin, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper.
- Purée part of the mixture Transfer 1 1/2 cups of the vegetable mixture to a blender and purée on high for 15 to 20 seconds. Return the blended mixture to the bowl and stir to combine evenly with the remaining chopped mixture.
- Chill Cover the gazpacho and chill in the refrigerator for at least 2 hours, or up to overnight, to allow flavors to blend and fully develop.
- Serve Ladle the chilled gazpacho into bowls and garnish with chiffonade of fresh basil. For an elegant variation, serve with a scoop of cucumber sorbet.
Notes
- The best gazpacho starts with very ripe, flavorful tomatoes.
- Adjust jalapeño to taste for more or less heat.
- Chilling the soup is essential—the flavor dramatically improves after resting.