Chef John's Gazpacho Ingredients 4 large fresh tomatoes, peeled and diced 1/2 English cucumber, peeled and finely diced 1/2 cup finely diced red bell pepper 1/4 cup minced green onion 1 large jalapeno pepper, seeded and minced 2 cloves garlic, minced 1 teaspoon salt 1/2 teaspoon ground cumin 1 pinch dried oregano 1 pinch cayenne pepper, or to taste freshly ground black pepper to taste 1 pint cherry tomatoes 1/4 cup extra-virgin olive oil Prep 45 m Ready In 2 h 45 m 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. 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. 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. Season cold soup with salt and black pepper to taste. Ladle into bowls and top with basil. Nutrition Facts Per Serving: 132 calories; 9.9 g fat; 10.5 g carbohydrates; 2 g protein; 0 mg cholesterol; 410 mg sodium. Full nutrition From https://www.allrecipes.com/recipe/222331/chef-johns-gazpacho/