Tomato Gazpacho Recipe
Essentially a liquid salad, Alton Brown's tomato gazpacho blends fresh veggies with lime, vinegar, and Worcestershire for a tangy summer soup.
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Ingredients
- 1 1/2 pounds vine-ripened tomatoes
- Tomato juice
- 1 cup peeled, seeded, and chopped cucumber
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped red onion
- 1 small jalapeno, seeded and minced
- 1 clove garlic, minced
- 1/4 cup extra-virgin olive oil
- 1 lime, juiced
- 2 teaspoons balsamic vinegar
- 2 teaspoons Worcestershire sauce
- 1 teaspoon kosher salt
- 1/2 teaspoon ground cumin, toasted
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons thinly sliced fresh basil leaves
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