Gazpacho Soup

Instructions

1. Boil water for peeling tomatoes Fill a 6-quart pot halfway with water and bring to a boil over high heat. Make a small X on the bottom of the 1 1/2 pounds vine-ripened tomatoes.
2. Blanch and peel tomatoes Place the 1 1/2 pounds vine-ripened tomatoes into the boiling water for 15 seconds, then remove and transfer to an ice bath for about 1 minute. Pat dry, peel, core, and seed the tomatoes. Place the seeds and pulp in a fine mesh strainer set over a bowl to capture the fresh tomato juice.
3. Measure tomato juice Press the seeds and pulp to release as much juice as possible. Add bottled tomato juice as needed to bring the total tomato liquid to 1 full cup.
4. Combine vegetables and seasonings Place the chopped 1 1/2 pounds vine-ripened tomatoes and 1 cup total tomato juice into a large mixing bowl. Add 1 cup peeled, seeded, and chopped cucumber; 1/2 cup chopped red bell pepper; 1/2 cup chopped red onion; 1 minced jalapeño; and 1 minced garlic clove. Stir in 1/4 cup extra-virgin olive oil, the juice of 1 lime, 2 teaspoons balsamic vinegar, 2 teaspoons Worcestershire sauce, 1/2 teaspoon toasted ground cumin, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper.
5. Purée part of the mixture Transfer 1 1/2 cups of the vegetable mixture to a blender and purée on high for 15 to 20 seconds. Return the blended mixture to the bowl and stir to combine evenly with the remaining chopped mixture.
6. Chill Cover the gazpacho and chill in the refrigerator for at least 2 hours, or up to overnight, to allow flavors to blend and fully develop.
7. Serve Ladle the chilled gazpacho into bowls and garnish with chiffonade of fresh basil. For an elegant variation, serve with a scoop of cucumber sorbet.