Prep 45 mins
Cook 0 mins
Alton's Gazpacho. Name of the show says it all - Good Eats indeed! I copied it verbatim here in order to get the nutritional information (I'm doing weight reduction and journal what I eat) and figure others would probably appreciate the same information, not to mention having another tasty Alton recipe available!
- 680.38 g tomatoes, vine-ripened, peeled, seeded and chopped
- 236.59 ml tomato juice
- 236.59 ml cucumber, peeled, seeded and chopped
- 118.29 ml red onion, chopped
- 1 jalapeno, small, seeded and minced
- 1 garlic clove, medium, minced
- 59.14 ml extra virgin olive oil
- 1 lime, juiced
- 9.85 ml vinegar, balsamic
- 9.85 ml Worcestershire sauce
- 2.46 ml cumin, ground, toasted
- 4.92 ml kosher salt
- 1.23 ml black pepper, freshly ground
- 29.58 ml basil, fresh leaves, chiffonade
- Fill a 6-quart pot halfway full of water, set over high heat and bring to a boil.
- Make an X with a paring knife on the bottom of the tomatoes. Drop the tomatoes into the boiling water for 15 seconds, remove and transfer to an ice bath and allow to cool until able to handle, approximately one minute. Remove and pat dry. Peel, core and seed the tomatoes. When seeding the tomatoes, place the seeds and pulp into a fine mesh strainer set over a bowl in order to catch the juice. Press as much of the juice through as possible and then add enough bottled tomato juice to bring the total to a cup.
- Place the tomatoes and juice into a large mixing bowl. Add the cucumber, bell pepper, red onion, jalapeno, garlic clove olive oil, lime juice, balsamic vinegar, Worcestershire, cumin, salt and pepper, and stir to combine. Transfer 1 1/2 cups of the mixture to a blender and puree for 15-20 seconds on high speed. Return the pureed mixture to the bowl and stir to combine. Cover and chill for 2 hours and up to overnight. Serve with chiffonade of basil.