LATE DAYS OF SUMMER GAZPACHO

CHUNKY GAZPACHO

2 pounds vine-ripened tomatoes, peeled and chopped
2 pickling cucumbers, peeled and chopped
1 large green pepper, cored and chopped
1 large vidalia onion, peeled and chopped
1 jalapeno, seeded and minced
3 garlic cloves, peeled and minced
1 lime, juiced
2 teaspoons Worcestershire sauce
2 tablespoons extra virgin olive oil
2 teaspoons white balsamic vinegar
1 teaspoon ground cumin
2 small cans tomato juice (5.5 ounces)
Sea salt to taste
Freshly ground pepper to taste
Basil leaves (garnish)

In a large pasta pot, bring water to a boil then drop tomatoes in and cook until skin starts to pull away (about 3 minutes). Drain. When cool, peel and chop into bits. Put into bowl while preparing other vegetables.

Add the green pepper, onion, jalapeno, garlic, lime juice, Worcestershire, olive oil, vinegar and cumin to the tomatoes. Transfer half of this mixture to a blender or food processor and pulse until the vegetables are a semi-coarse texture. Return to the bowl with the other vegetables, adding tomato juice and adjusting salt and pepper to your taste. Stir to combine, cover and chill until ready to serve…2 hours plus, but I do not recommend overnight as I think the vegetables become watery.

Serve with chiffonade of basil and enjoy the fresh, refreshing tastes of Summer!