• Photographed by Noa Griffel

  • Photographed by Noa Griffel

Chef Adam Ben’Ous shares his colorful take on gazpacho, with a touch of spicy kick.


9 ripe tomatoes (3 red, 3 green and 3 yellow), separated by color
3 bell peppers (3 red, 3 green and 3 yellow), chopped, seeded and separated by color
1 medium red onion, chopped
1 garlic clove, chopped
3 English cucumbers, seeded and chopped
1/3 c olive oil
2 tbsp champagne vinegar
1 tbsp Worcestershire sauce
1 pint cherry tomatoes, quartered
1 avocado, chopped
5 large basil leaves, chopped
Juice from 3 lemons
Hot sauce to taste
Salt and pepper to taste


1. Bring a pot of salted water to a boil. Using a paring knife, place an X on the bottom of the tomatoes. Place the tomatoes in the boiling water for 20 seconds and transfer to a bowl of salted ice water. Peel the skins of the tomatoes and remove as many seeds as possible. Be sure to keep the tomatoes separated by color.

2. In a blender, working in batches of 3, puree the tomatoes, peppers, red onion, garlic and cucumber. Blend the red tomatoes with the red peppers, the green tomatoes with the green peppers and the yellow tomatoes with the yellow peppers. This technique will enhance the colors and give a vibrant presentation while plating. If the blender gets stuck, use a little water or olive oil to help move it along.

3. Transfer each tomato puree into 3 bowls separated by color and evenly stir in the olive oil, champagne vinegar, Worcestershire and hot sauce. Season each bowl with salt, pepper and lemon juice. Allow to sit for at least 2 hours.

4. Taste the 3 different tomato purees and season again with salt, pepper and lemon juice. Using a ladle, pour in the red tomato puree until it takes up a third of the bowl. Add the same amount of the green tomato puree, followed by the yellow puree. Use a spoon to swirl the colors together. Garnish with cherry tomatoes, avocado and basil.

Shop Tory Sport.
Explore more sport features from Inside Track.

More to explore in Entertaining