Chef John's Gazpacho

57 Reviews 5 Pics
  • Prep

    45 m
  • Ready In

    2 h 45 m
Chef John
Recipe by  Chef John

“Only try this recipe if you're going to use some killer, end-of-summer, super-sweet tomatoes. There just isn't any substitute, so happy hunting, and I hope you find some so you give this a try.”

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Adjust Servings

Original recipe yields 6 servings



  1. Combine diced tomatoes, cucumber, bell pepper, green onion, jalapeno, and garlic in a large bowl. Stir in salt, cumin, oregano, cayenne pepper, and black pepper.
  2. Place cherry tomatoes, olive oil, lime juice, balsamic vinegar, and Worcestershire sauce in a blender. Cover and puree until smooth. Pour pureed mixture through a strainer into the tomato-cucumber mixture; stir to combine.
  3. Place 1/3 of the tomato mixture into the blender. Cover, turn blender on, and puree until smooth. Return pureed mixture to the remaining tomato-cucumber mixture. Stir to combine. Cover and chill in refrigerator for 2 hours.
  4. Season cold soup with salt and black pepper to taste. Ladle into bowls and top with basil.

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Reviews (57)

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Oh Chef John, your reputation precedes you! From your how-to videos to your numerous published recipes, you've earned your title. I was craving Summer and happened to find this recipe, and while I don't have end of season tomatoes yet, this gazpacho turned out incredibly. If you love to cook, but take satisfaction in the preparation of the dish, then try this recipe. I had some time on a Saturday afternoon all to myself to create, and chopping the vegetables was a great source of relaxation. I felt like a character in a movie (have you ever seen Julia & Julia?) while I was preparing this soup. OK, maybe that's a bit dramatic, but the finished product is DELICIOUS! Don't be intimidated by the steps, and here is a great tip from the video--to peel tomatoes easily, dip them in a pot of boiling water for a few seconds. You'll be able to pull the peel off easily before dicing them. THANKS for a wonderful, fresh, healthy recipe! I can't wait to share this with my friends.



This might be one of my favorite recipes of all time. Delicious, simple to make and tastes as good or better the next day. I've already had 5 people ask me for the recipe. I made this over the weekend and I am now making it again for an end of school party on Friday for the teachers. I didn't change a single thing in this recipe. This is an absolute MUST try recipe. On a side ntoe - I served this for dinner, but I also served it for brunch along with a southwestern breakfast casserole and it worked very well together. Thank you again Chef John - your flavor combinations are ALWAYS spot on!

Chef Ian

Chef Ian

WOW! As a registered nutritionist and personal chef I always look for healthy foods that are quick to make and great tasting. Just last Friday I held a workshop at our local Cancer Center and wowed the participants. This recipe is quick and easy to prepare and has great texture and taste. Thank you Chef John!

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Amount Per Serving (6 total)

  • Calories
  • 132 cal
  • 7%
  • Fat
  • 9.9 g
  • 15%
  • Carbs
  • 10.5 g
  • 3%
  • Protein
  • 2 g
  • 4%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 475 mg
  • 19%

Based on a 2,000 calorie diet



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Chef John's Ham and Potato Soup


next recipe:

Chef John's Green Goddess Dressing