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GazpachoYvonna Massie, Rolling Meadows


  • 4 large tomatoes                     
  • ½ English cucumber, peeled and finely diced
  • ½ c red bell pepper, finely diced
  • ¼ c green onion, minced
  • 1 large jalapeno pepper, seeded and minced
  • 1 pint cherry tomatoes
  • 2 cloves garlic, minced
  • 1 t salt
  • ½ t ground cumin
  • 1 pinch oregano
  • 1 pinch cayenne pepper
  • fresh ground black pepper
  • ¼ c extra virgin olive oil
  • 1 lime, juiced
  • 1 T balsamic vinegar
  • 1 t Worcestershire sauce
  • 2 T thinly sliced fresh basil
  • salt & pepper to taste



Combine diced tomatoes, cucumber, bell pepper, green onion, jalapeno and garlic in 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 tomato-cucumber mixture; stir to combine.  Place 1/3 of tomato mixture into a blender, cover and puree until smooth. Return to remaining tomato-cucumber mixture, cover and chill for 2 hours. 


Season cold soup with salt and pepper, ladle into bowls and top with fresh basil.

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