Gazpacho

• 1 1/2 pounds vine-ripened tomatoes, peeled, seeded and chopped
• Tomato juice
• 1 cup cucumber, peeled, seeded and chopped
• 1/2 cup chopped red bell pepper
• 1/2 cup chopped red onion
• 1 small jalapeno, seeded and minced, or 2 teaspoons tabasco sauce
• 1 medium garlic clove, minced
• 1/4 cup extra-virgin olive oil
• 1 lime, juiced
• 2 teaspoons balsamic vinegar
• 2 teaspoons Worcestershire sauce
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 6 -8 fresh basil leaves, chiffonade

 
Fill a large 6-8 quart pot halfway full of water; bring to a boil.
Using a paring knife or parisienne scoop, remove the stems from the tomatoes, then make an X with a paring knife on the bottom of the tomatoes. Drop the tomatoes into the boiling water for 15 seconds, remove and transfer to an ice bath to cool. Allow the tomatoes to dry on towels or in a strainer for a few minutes. Peel, core and seed the tomatoes. When seeding the tomatoes, place the seeds and pulp into a fine mesh strainer set over a bowl in order to catch the juice. Push as much of the juice through as possible and then add enough bottled tomato juice to bring the total to 1 cup.
Place the tomatoes and juice into a large mixing bowl. Add the cucumber, bell pepper, red onion, jalapeno or tabasco, garlic clove, olive oil, lime juice, balsamic vinegar, Worcestershire, salt and pepper and stir to combine. Transfer 1 1/2 cups of the mixture to another bowl and blend with an immersion blender for 15 to 20. Return the pureed mixture to the bowl and stir to combine. Cover and chill for 1-2 hrs. Serve with chiffonade of basil and crusty bread