Alton Brown Gazpacho Recipe

This refreshing, chunky-yet-creamy Alton Brown Gazpacho is made with vine-ripened tomatoes, toasted cumin, and fresh lime juice, ready in just under 3 hours. The secret lies in blending only a small portion of the vegetables to create a rich base that suspends the crunchy ingredients perfectly. I found this technique completely changed how I think about cold summer soups.

What I Learned Making This

I used to think gazpacho was just blended salsa, but this recipe taught me the importance of texture management. The biggest surprise was the “partial puree” technique—by blending only a cup and a half of the mixture and returning it to the bowl, you get a soup that has body and creaminess without turning into a smooth vegetable smoothie.

Another lesson was the tomato prep. Peeling and seeding the tomatoes (a technique called concassé) feels like a lot of work for a rustic soup, but it prevents that watery, separation effect you often get with quick versions. The result is a cohesive, restaurant-quality dish that feels intentional rather than just chopped vegetables thrown in a bowl.

Alton Brown Gazpacho Ingredients

• 1 1/2 pounds vine-ripened tomatoes, peeled, seeded, and chopped
• Tomato juice (bottled, enough to bring reserved fresh juice to 1 cup)
• 1 cup cucumber, peeled, seeded, and chopped
• 1/2 cup red bell pepper, chopped
• 1/2 cup red onion, chopped
• 1 small jalapeno, seeded and minced
• 1 medium garlic clove, minced
• 1/4 cup extra-virgin olive oil
• 1 lime, juiced
• 2 teaspoons balsamic vinegar
• 2 teaspoons Worcestershire sauce
• 1/2 teaspoon toasted ground cumin
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons fresh basil leaves, chiffonade (thinly sliced) for garnish

How To Make Alton Brown Gazpacho

1. Prep the Tomatoes: Bring a large pot of water to a boil and prepare an ice bath. Score an “X” on the bottom of each tomato. Boil them for 15 seconds, then immediately transfer to the ice bath for 1 minute. Peel off the skins, cut them in half, and remove the seeds over a mesh strainer set over a bowl to catch the juice. Chop the tomato flesh.
2. Measure the Juice: Press the tomato pulp/seeds in the strainer to extract as much liquid as possible into the bowl. Add enough bottled tomato juice to this fresh liquid to measure exactly 1 cup total.
3. Combine Ingredients: In a large mixing bowl, combine the chopped tomatoes, the 1 cup of tomato juice mixture, cucumber, bell pepper, red onion, jalapeno, garlic, olive oil, lime juice, balsamic vinegar, Worcestershire sauce, cumin, salt, and black pepper. Stir well.
4. The Partial Blend: Ladle about 1 1/2 cups of the mixture into a blender. Puree on high for 15-20 seconds until smooth. Pour this puree back into the main bowl and stir to combine. This thickens the soup while keeping it chunky.
5. Chill and Serve: Cover the bowl and refrigerate for at least 2 hours (or overnight) to let flavors meld. Serve cold, topped with fresh basil.

Recipe Tips

• Toast the Cumin: Do not skip toasting the ground cumin in a dry pan for a few seconds before adding it. It releases a nutty, earthy flavor that anchors the acidity of the tomatoes and lime.
• Don’t Skip the Seeding: Removing seeds from both the tomatoes and cucumbers is crucial. If you leave them in, the soup becomes watery and bitter rather than rich and refreshing.
• Quality Olive Oil: Since the soup is not cooked, the flavor of the oil will be prominent. Use a high-quality extra-virgin olive oil with a flavor profile you enjoy raw.
• Chill Time is Cook Time: Since there is no heat, the “cooking” happens in the fridge as enzymes break down and flavors meld. Two hours is the minimum, but overnight is significantly better.

What To Serve With Gazpacho

This soup pairs beautifully with a slice of crusty sourdough or a grilled cheese sandwich to add crunch and warmth. For a protein-heavy meal, serve it alongside grilled shrimp skewers or chilled crab meat, which complement the acidity of the tomatoes and lime.

How To Store

Store the gazpacho in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop, though the vegetables may soften slightly over time. Freezing is not recommended as the cucumbers and raw peppers will lose their crisp texture upon thawing.

FAQs

• Can I use canned tomatoes?
  While you can, fresh vine-ripened tomatoes are far superior for this raw soup. If you must use canned, use high-quality whole peeled San Marzano tomatoes, but the texture will be softer.
• Is this gazpacho spicy?
  It has a mild kick from the jalapeno, but seeding the pepper removes most of the heat. If you want zero heat, you can omit the jalapeno or swap it for more green bell pepper.
• Why do I need bottled tomato juice?
  Fresh tomatoes vary in juiciness. The bottled juice guarantees you have enough liquid base to cover the vegetables without diluting the flavor with water.
• Can I make this in a food processor?
  Yes, but be careful not to over-process. Pulse the ingredients gently to chop them, and remove most of the solids before blending the liquid portion to ensure you maintain that signature chunky texture.

Nutrition

• Calories: 185 kcal
• Total Fat: 14g
• Saturated Fat: 2g
• Cholesterol: 0mg
• Sodium: 680mg
• Total Carbohydrate: 15g
• Protein: 3g

Try More Recipes:

• Alton Brown Chicken Soup Recipe
• Alton Brown Butternut Squash Soup Recipe
• Alton Brown Lentil Soup Recipe