Heirloom Tomato Gazpacho
1 medium red bell pepper – rough chopped
1 large scallion (or small red onion) – rough chopped
1 jalapeno – rough chopped (remove seeds for less heat if desired)
1 large garlic clove – microwave for 5 seconds for milder flavor
1/4 cup extra-virgin olive oil
1 lime, juiced or 1 teaspoons balsamic vinegar – your preference
1 tsp Worcestershire sauce
1 1/2 pounds Heirloom Tomatoes – cored & rough chopped
1 large cucumber, peeled & rough chopped
1 or 2 cups of Tomato Juice – to taste
1/2 teaspoon toasted, ground cumin
salt & pepper to taste
Place first 7 ingredients in a food processor, blend until very smooth.
Remove to a large serving bowl
Place tomatoes & cukes in the food processor, pulse to desired consistency (some prefer chunky).
Add to the serving bowl, along with all remaining ingredients.
Taste & adjust spices to your liking, refrigerate in the serving bowl prior to serving.
Serve with a chiffonade of fresh basil