Gazpacho

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Original recipe from Alton Brown

kept bysimbakins
recipe by

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Ingredients:

1 1/2 pounds vine-ripened tomatoes, peeled, seeded, and chopped
tomatoe juice
1 cup cucumber, peeled, seeded, and chopped
1/2 cup red bell pepper, chopped
1/2 cup red onion, chopped
1 samll jalapeno, seeded and chopped
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 ground cumin, toasted
1 teaspoon kosher slat
1/4 teaspoon freshly ground black pepper
2 tablespoons fresh basil leaves
2 tablespoons cilantro

Fill a 6-quart pot hallway full of water, set over high heat and bring to a boil.
Make an X with a pairing knife in the bottom of the tomatoes. Drop the tomatoes into the boiling water for 15 seconds
Remove and trasfer to an ice bath and allow to cool until able to handle, appoximately 1 minute.
Remove the tomatoes from the water and pat dry.
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 the strainer as possible.
Add enough bottled tomatoe juice to bring the total to 1 cup.
Place the tomatoes and juice in a mixing bowl.
Add the cucumber, bell pepper, red onion, jalapeno, garlic, olive oil, lime juice, balsamic vinegar, Worcestershire sauce, cumin, salt and pepper.
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 or overnight
Serve with chiffonade of basil and cilatro