Gazpacho - Summer Market

By exdircomp

Ingredients

• Ingredients
• 1 medium red onion, chopped
• 1 large clove garlic, chopped
• 1 red pepper (or other mild, thin-walled pepper), seeded and diced
• 2 tablespoons each wine vinegar and Spanish sherry vinegar
• 1 cup ice cubes
• 1 medium cucumber, peeled, seeded and diced (small pickling cucumbers are even better -- use 2 to 4 depending on size)
• 3-1/2 pounds ripe delicious tomatoes, peeled and seeded
• 1 lime, juiced
• 2 teaspoons Worcestershire sauce
• 1/2 teaspoon toasted, ground cumin
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 12 each fresh Italian parsley and basil leaves
• salt and freshly ground pepper to taste
• 5 whole scallions, thinly sliced
• V - 8 juice

Preparation

Step 1

Instructions
1. In a blender or food processor combine the onion, garlic, and half the peppers. Sprinkle with vinegar and let stand while peeling tomatoes. Peel tomatoes by searing their skins quickly over a stove burner. Slip them off, halve, and squeeze out seeds.
2. Add the ice to onions and process until chopped but not pureed. Add half the cucumbers, all but one medium tomato,worcestershire, lime juice and the herbs. Process until finely chopped but still chunky. Season to taste, adding more vinegar if needed. Chill at least 1 hour. Taste again and thin with tomato juice to desired. Serve gazpacho chilled but not stone cold, with bowls of the reserved cucumbers, peppers, scallions, and chopped tomato as garnishes.