Chef John's Gazpacho

Recipe View In a large bowl, combine the diced tomatoes, cucumber, red bell pepper, green onion, jalapeño, and garlic. Season generously with salt, cumin, oregano, cayenne pepper, and freshly ground black pepper. (5 minutes)

Recipe View In a high-powered blender, combine the cherry tomatoes, extra-virgin olive oil, lime juice, balsamic vinegar, and Worcestershire sauce. Blend until completely smooth, achieving a vibrant, emulsified mixture. (3 minutes)

Recipe View Strain the blended cherry tomato mixture through a fine-mesh sieve into the bowl with the diced vegetables. This step ensures a silky-smooth texture for the final soup. Stir well to combine. (5 minutes)

Recipe View Transfer approximately one-third of the tomato mixture back into the blender. Purée until completely smooth, creating a velvety base for the gazpacho. Return the puréed mixture to the remaining tomato-cucumber mixture in the bowl and stir thoroughly. (5 minutes)

Recipe View Cover the gazpacho and chill in the refrigerator for at least 2 hours to allow the flavors to meld and intensify. This step is crucial for achieving the best flavor. (120 minutes)

Recipe View Before serving, taste and adjust the seasoning with additional salt and black pepper as needed. Ladle the chilled gazpacho into bowls and garnish with a generous sprinkling of fresh basil. (5 minutes)