Recipes Andrew Zimmern's Gazpacho 5.0 (1,086) Add your rating & review Andrew Zimmern’s Kitchen AdventuresAndrew Zimmern adds Worcestershire sauce and herbs to his gazpacho, giving extra layers of flavor to the classic chilled soup. Slideshow: Refreshing Cold Soup Recipes By Andrew Zimmern Andrew Zimmern Andrew Zimmern is an Emmy-winning and James Beard Award-winning TV personality, chef, writer, and social justice advocate. Food & Wine's Editorial Guidelines Updated on March 5, 2018 Print Rate It Share Share Tweet Pin Email Photo: © Stephanie Meyer Total Time: 30 mins Yield: 12 cups Ingredients 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 Directions 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. 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. 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. Rate it Print