Gazpacho

 About 6 servings

• 7 medium to large vine-ripened tomatoes
• 1 can Italian style tomatoes pureed in food processor and strained through sieve to remove seeds (basically this becomes very pulpy tomato juice)
• 2 cucumbers, peeled, seeded and small chopped
• 1/2 cup finely chopped red bell pepper
• 1/2 cup finely chopped green onions
• 1 jalapeno, minced
• 2 to 4 medium garlic cloves, minced
• 2 tablespoons extra-virgin olive oil
• 4 or 5 limes, juiced
• 2 teaspoons red wine vinegar
• 1 teaspoons Worcestershire sauce
• 1/2 teaspoon toasted, ground cumin
• 1 teaspoon kosher salt or to taste
• 1/4 teaspoon freshly ground black pepper
• ¼ to ½ cup freshly chopped cilantro
• A little sugar or agave to balance gazpacho  (start with 1 tablespoon)

Fill a 6-quart pot halfway full of water, set over high heat and bring to a boil.

Make an X with a paring knife on the bottom of the tomatoes. Drop the tomatoes into the boiling water for 30 seconds, remove and transfer to an ice bath and allow to cool until able to handle, approximately 1 minute. Remove and pat dry. Peel, core and seed the tomatoes.  (Note: this is tomato concasse.)  Process 3 of the tomatoes in food processor with the canned tomatoes.  Small chop the remaining 4 de-seeded tomatoes and place in large glass bowl.  After processing and sieving the canned tomatoes with the fresh ones, add this to the bowl.

Next, add the finely chopped cucumber, bell pepper, green onions, jalapeno, minced garlic, olive oil, lime juice, vinegar, Worcestershire, cumin, cilantro, salt, pepper, and sweetener and stir to combine.  Cover and chill for at least 2 hours and up to 3 or 4 days.  (I think it needs at least a day for the flavors to combine, but most people can’t wait that long.)   Serve with more chopped green onions, cilantro, and jalapeno as a garnish for each bowl.  Some people also enjoy having crispy croutons or tortilla chips to munch with this inviting cold soup.