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Andrew Zimmern’s Gazpacho

Andrew Zimmern's Kitchen Adventures

Andrew Zimmern adds Worcestershire sauce and herbs to his gazpacho, giving extra layers of flavor to the classic chilled soup.

  • Total Time:
  • Servings: Makes about 12 cups

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  • 7 medium tomatoes (about 3 pounds), peeled and seeded
  • 2 cucumbers (about 1 pound)—peeled, halved, seeded and coarsely chopped
  • 1 green bell pepper, coarsely chopped
  • 1 small red onion, coarsely chopped
  • 4 garlic cloves, chopped
  • 1/4 cup chopped parsley, plus whole leaves for garnish
  • 6 basil leaves
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 1/2 tablespoons Worcestershire sauce
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon Tabasco
  • One 46-ounce jar tomato juice
  • Salt
  • Freshly ground black pepper
  • Finely chopped yellow bell pepper and snipped chives, for garnish


  1. In a large bowl, toss the tomatoes with the cucumbers, green bell pepper, onion, garlic, chopped parsley, fresh basil, dried basil, oregano, olive oil, vinegar, Worcestershire sauce, lemon juice and Tabasco.
  2. In a blender, puree the mixture in batches until nearly smooth. Transfer to a large bowl. Stir in the tomato juice and season with salt and pepper. Refrigerate the gazpacho for at least 4 hours or overnight.
  3. Season the soup again if necessary and transfer to bowls. Garnish with yellow bell pepper, chives and parsley leaves and serve.

Make Ahead

The gazpacho can be refrigerated for up to 2 days.

Contributed By Photo © Stephanie Meyer Published December 2013

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