Description
This delicious Date Night Gazpacho recipe takes advantage of the best summer produce. Its a perfect date night meal since all the prep work can be done in the morning for easy clean-up after dinner!
Ingredients
Scale
- 2 cups ripe tomatoes, peeled
- 1 red bell pepper, seeded and chopped
- 1 jalapeno pepper, seeded and minced
- 1 cup chopped cucumber, seeds removed
- 1/2 cup red onion, minced
- 2 cloves garlic, crushed
- 1 teaspoon ground cumin
- 1/3 cup olive oil
- 1 cup best-quality vegetable broth (we use Aneto)
- 1/2 cup red wine vinegar
- 2 tablespoons Worchestershire sauce
- 4 tablespoons fresh basil, minced
- Salt & Pepper to taste
Instructions
- Core tomatoes and scoop out seeds. Dice tomatoes and place in a fine mesh sieve set over a bowl to catch juices.
- In another large bowl, combine bell pepper, jalapeño pepper, cucumber, onion and garlic. Add tomatoes and reserved juices, vegetable broth, cumin, olive oil, red wine vinegar and Worcestershire sauce. Stir until well combined.
- Transfer about 1/3 of the mixture to a blender and blend until smooth. Return puree to bowl with remaining soup mixture and stir until evenly mixed. Season to taste with salt and pepper.
- Cover bowl and place in the refrigerator to chill for at least 4 hours or overnight.
- To serve, ladle into bowls and garnish with fresh basil before serving.
Keywords: Gazpacho