Gazpacho

680 grams tomatoes,

1 cup Tomato juice

1 cup cucumber

1/2 cup chopped red bell pepper

1/2 cup chopped red onion

1 small jalapeno

1 medium garlic clove, minced

1/4 cup extra-virgin olive oil

1 lime, juiced

2 teaspoons balsamic vinegar

2 teaspoons Worcestershire sauce

1/2 teaspoon toasted, ground cumin

1 teaspoon kosher salt

1/4 teaspoon black pepper

2 tablespoons fresh basil leaves

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. Press 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, garlic clove, olive oil, lime juice, balsamic

vinegar, Worcestershire, cumin, salt and pepper and stir to combine.

Transfer 1 1/2 cups of the mixture to a blender and puree for 15 to 20

seconds on high speed. Return the pureed mixture to the bowl and stir to

combine. Cover and chill for 2 hours and up to overnight.

Serve with chiffonade of basil.