Rustic Gazpacho

inAppetizer Recipes, Brunch Recipes, Fish & Seafood Recipes, Holiday & Dinner Party Recipes, Recipes, Side Dish Recipes, Soup & Stew Recipes, Summer Recipes, Vegan Recipes, Vegetable Recipes, Vegetarian Recipes
  • YIELDS | 6 SERVINGS
  • PREP TIME | 15 MINS
  • COOK TIME | N/A

This recipe is loaded with fresh vegetables and flavor. Make it a day ahead to let the flavors incorporate. Want a twist on the classic? Add, cooked, chilled bay scallops and shrimp to the mix for a gorgeous dinner party starter!

Ingredients

  • 1 1/2 pounds ripe tomatoes, seeded and chopped (See Step 1.)
  • 1 small bottle tomato juice, about 1 cup
  • 1 medium cup cucumber, peeled, seeded and chopped
  • 1/2 small red bell pepper, chopped
  • 1/2 small red onion, diced
  • 1 small jalapeno, seeded and minced
  • 1 medium garlic clove, peeled and minced
  • 1/4 cup extra-virgin olive oil
  • 1 lime, juiced
  • 1 tablespoon balsamic vinegar
  • 3 teaspoons Worcestershire sauce
  • 1/2 teaspoon ground cumin
  • 1 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • Sour cream or Greek yogurt to dollop on top, optional

Instructions

  1. Cut the tomatoes in half, over a mesh strainer placed inside a larger bowl. Remove seeds and pulp, then press the pulp and seeds into the strainer to create as much juice as possible, catching it in the bowl below. Discard the pulp and seeds.
  2. To the fresh tomato juice, add as much jarred tomato juice as needed so that the total measures about 1 cup.
  3. To the same large bowl, add the seeded tomatoes and all the other ingredients, except for the sour cream or Greek yogurt. Mix well, cover, and refrigerate for a few hours or overnight.
  4. When ready to serve, add any additional salt and pepper to taste, spoon into individual serving bowls, and top with a dollop of sour cream or Greek yogurt, if using.

Notes

If you like gazpacho a little less rustic, blend 1 cup of the mixture for a minute and pour it back into the bowl, then mix and serve.