The Perfect Alton Brown Gazpacho Recipe for Summer Sipping

Gazpacho offers a vibrant Mediterranean-inspired culinary journey that transforms ordinary vegetables into an extraordinary chilled delight.

Summer’s intense heat meets its match with this ingenious liquid dish packed with incredible nutrition and bold flavors.

Raw ingredients blend seamlessly, creating a symphony of textures that dance across your palate with remarkable complexity.

Smart home cooks appreciate how this recipe elevates simple produce into something truly spectacular without requiring extensive kitchen skills.

Each spoonful delivers a cool, crisp sensation that instantly revitalizes weary taste buds during sweltering days.

The magic happens when fresh vegetables surrender their natural essence, combining into a harmonious mixture that feels simultaneously rustic and sophisticated.

Alton Brown’s approach transforms basic ingredients into a sophisticated culinary experience that celebrates seasonal produce with remarkable elegance: get ready to be amazed.

Tips for a Chilled, Flavorful Gazpacho

• Customize Your Chill: Cool the gazpacho in frosted glasses to keep the temperature refreshingly low.
• Boost Flavor Depth: Toast breadcrumbs briefly in olive oil before adding to intensify their nutty undertones.
• Blend with Precision: Pulse ingredients in short bursts to maintain a chunky texture, avoiding over-processing.
• Maximize Freshness: Serve within 24 hours for peak taste and vibrant vegetable crispness.
• Balance Texture Wisely: Reserve some chopped vegetables to sprinkle on top for extra crunch and visual appeal.

Best Storage Tips for Alton’s Gazpacho

• Vacuum Sealing: Lock in freshness by removing all air from a sealed container using a vacuum sealer. This method preserves gazpacho's vibrant flavors and prevents freezer burn, extending shelf life up to 4 months.
• Mason Jar Method: Pour cooled gazpacho into clean glass mason jars, leaving one inch of headspace. Seal tightly and store in the refrigerator, ensuring maximum flavor retention and easy portion control for up to 5 days.
• Ice Cube Preservation: Freeze gazpacho in silicone ice cube trays for quick, individual servings. Pop out frozen cubes and store in freezer bags, perfect for adding a burst of fresh flavor to future meals or quick cold soup snacks.

Why Alton Brown’s Gazpacho Recipe Refreshes

• Savor Vibrant Summer Freshness: This gazpacho bursts with crisp, raw vegetable flavors that capture the essence of sun-drenched summer produce, delivering a cool and refreshing culinary experience perfect for hot days.
• Master Easy Gourmet Technique: The recipe showcases professional cooking methods like blanching tomatoes and creating a smooth puree, allowing home cooks to elevate their skills with simple yet sophisticated steps that transform basic ingredients into an elegant chilled soup.
• Boost Nutrition in One Bowl: Packed with raw vegetables, this gazpacho offers a powerhouse of vitamins, minerals, and antioxidants from tomatoes, cucumber, and jalapeno, creating a healthy dish that doesn't compromise on intense, complex flavor profiles.
• Enjoy Minimal Prep, Maximum Flavor: With just 15-20 seconds of blending and a straightforward ingredient list, this recipe provides maximum culinary impact with minimal kitchen effort, making it an ideal solution for quick, impressive meal preparation that looks and tastes professionally crafted.

Ingredients for Alton Brown’s Gazpacho Recipe

• Tomatoes: Juicy base of the gazpacho, choose ripe and firm tomatoes for best flavor.
• Red Onion: Sharp and aromatic component that adds depth to the soup.
• Jalapeno: Provides a subtle heat and zesty kick to the gazpacho.
• Cucumber: Brings cool, crisp texture and refreshing quality.
• Garlic Clove: Intense flavor enhancer that adds complexity.
• Basil: Delicate herb for garnishing and adding a fresh herbal note.

• Olive Oil: Rich, smooth base that helps blend flavors together.
• Lime Juice: Bright, tangy acid that balances the soup's profile.
• Balsamic Vinegar: Deep, slightly sweet acidic component.
• Worcestershire Sauce: Umami-rich condiment that adds depth.
• Bottled Tomato Juice: Extra liquid to achieve desired consistency.

• Cumin: Warm, earthy spice that adds subtle complexity to the gazpacho.

How to Make Gazpacho the Alton Brown Way

Step 1: Prepare Boiling Water

Fill a 6-quart pot halfway with water and place over high heat until it reaches a rolling boil.

Step 2: Blanch Tomatoes

Create an X mark on the bottom of tomatoes using a paring knife. Submerge tomatoes in boiling water for 15 seconds, then immediately transfer to an ice bath for 1 minute to cool.

Step 3: Process Tomatoes

Thoroughly rinse and dry tomatoes. Remove seeds, core, and peel. Place tomato pulp and seeds in a fine-mesh strainer over a bowl to collect juice.

Step 4: Collect Tomato Juice

Extract every drop of juice from the strainer, supplementing with bottled tomato juice to reach desired amount.

Step 5: Combine Ingredients

• Olive oil
• Lime juice
• Balsamic vinegar
• Worcestershire sauce
• Cumin
• Red onion
• 1 jalapeno
• 1 garlic clove
• 1/2 cucumber

Step 6: Blend Partially

Transfer 1 of the mixture to a blender and pulse on high speed for 15-20 seconds.

Step 7: Final Preparation

Return blended mixture to the bowl and mix thoroughly. Cover and chill for at least 2 hours, preferably overnight. Garnish with fresh basil chiffonade before serving.

Variations to Try with Gazpacho

• Cool Cucumber Kick: Increase cucumber quantity and add fresh mint leaves for a refreshing, herbaceous profile that enhances the gazpacho's cooling effect.
• Smoky Chipotle Version: Replace jalapeno with chipotle pepper in adobo sauce to introduce a deep, smoky heat that transforms the traditional recipe's flavor complexity.
• Mediterranean Herb Blend: Incorporate fresh oregano, parsley, and a splash of red wine vinegar to give the gazpacho a robust Mediterranean character with bright, zesty undertones.
• Tropical Fruit Fusion: Mix in diced mango or pineapple to create a sweet-tangy counterpoint that brightens the gazpacho's traditional tomato base and adds unexpected depth.

A Cool Wrap-Up to Alton Brown’s Gazpacho

Gazpacho magic unfolds through Alton Brown’s masterful recipe, blending fresh ingredients into a chilled symphony of flavors.

Summer’s essence captures culinary brilliance in this Spanish-inspired cold soup.

Mediterranean influences dance across palate landscapes with remarkable complexity.

Tomato depths merge seamlessly with zesty lime and smooth olive oil undertones.

Culinary adventurers discover refreshing nuances within each spoonful of this remarkable dish.

You’ll find yourself craving another taste, eager to share this remarkable gazpacho experience with friends, family, and fellow food enthusiasts.

Alton Brown Gazpacho Recipe

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4.7 from 21 reviews

• Total Time: 47 minutes
• Yield: 4 1x

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Description

Cool Spanish gazpacho brings Mediterranean summer freshness to your table. Blended ripe tomatoes, crisp vegetables, and zesty herbs create a refreshing chilled soup perfect for beating the heat.

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Ingredients

Scale 1x2x3x

Vegetables and Fruits:

• 1 ½ pounds (680 grams) vine-ripened tomatoes, peeled, seeded and chopped
• 1 cup (150 grams) cucumber, peeled, seeded and chopped
• ½ cup (75 grams) chopped red bell pepper
• ½ cup (75 grams) chopped red onion
• 1 small jalapeno, seeded and minced
• 1 medium garlic clove, minced
• 1 lime, juiced
• 2 tablespoons (8 grams) fresh basil leaves, chiffonade

Liquid and Condiments:

• Tomato juice
• ¼ cup (60 milliliters) extra-virgin olive oil
• 1 lime, juiced
• 2 teaspoons (10 milliliters) balsamic vinegar
• 2 teaspoons (10 milliliters) Worcestershire sauce

Spices and Seasonings:

• ½ teaspoon toasted, ground cumin
• 1 teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper

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Instructions

1. Prepare a 6-quart (5.7 liters) pot by filling it halfway with water and bringing to a rolling boil over high heat.
2. Carefully score the bottom of each tomato with a paring knife, creating a small X-shaped cut to facilitate peeling.
3. Gently lower the scored tomatoes into the boiling water for precisely 15 seconds, then immediately transfer them to a prepared ice bath to halt the cooking process and cool for approximately 60 seconds.
4. Remove tomatoes from the ice bath and pat dry with clean paper towels. Carefully peel the skin using your fingers, starting from the X-cut area.
5. Extract seeds from the peeled tomatoes, placing the pulp and seeds into a fine-mesh strainer positioned over a collecting bowl to capture any additional tomato juice.
6. Press the seeds and pulp gently to extract maximum juice, supplementing with bottled tomato juice if needed to reach the desired volume.
7. Combine the prepared tomato pieces and collected juice in a large mixing bowl, adding extra virgin olive oil, freshly squeezed lime juice, aged balsamic vinegar, Worcestershire sauce, ground cumin, finely diced red onion, minced jalapeno pepper, crushed garlic clove, and diced cucumber.
8. Transfer approximately 1 1/2 cups (360 milliliters) of the mixture to a blender and puree on high speed for 15 to 20 seconds until smooth.
9. Return the blended portion back to the main bowl and thoroughly incorporate with the remaining ingredients.
10. Cover the bowl and refrigerate for a minimum of 2 hours, allowing flavors to meld, with overnight chilling recommended for optimal taste.
11. Before serving, garnish with delicate basil chiffonade for an aromatic finishing touch.

Notes

• Tomato Selection Matters: Pick vine-ripened, deep red tomatoes bursting with summer sweetness for maximum flavor intensity.
• Texture Transformation: Blend ingredients until smooth, leaving slight chunks for rustic authenticity and textural interest.
• Chilling Technique: Refrigerate gazpacho for minimum 2 hours, allowing ingredients to marry and develop complex, harmonious flavors.
• Personalization Power: Customize your soup with creative garnishes like crispy pancetta, herb-infused croutons, or a swirl of herb oil.

• Prep Time: 45 minutes
• Cook Time: 2 minutes
• Category: Lunch, Appetizer
• Method: Blending
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 180 kcal
• Sugar: 3 g
• Sodium: 280 mg
• Fat: 16 g
• Saturated Fat: 2 g
• Unsaturated Fat: 14 g
• Trans Fat: 0 g
• Carbohydrates: 10 g
• Fiber: 2 g
• Protein: 1 g
• Cholesterol: 0 mg