Gazpacho with Cucumber Juice

Ingredients

• 1 1/2 pounds vine-ripened tomatoes, peeled, seeded and chopped
• Cucumber juice (juiced from 2 cucumbers)
• 1 cup cucumber, peeled, seeded and chopped
• 1/2 cup chopped red bell pepper
• 1/2 cup chopped red onion
• 1 small jalapeno, seeded and minced
• 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 freshly ground black pepper
• 2 tablespoons fresh basil leaves, chiffonade

Directions

Core, seed and chop the tomatoes. I chopped them small enough so that I left some of the gazpacho chunky and didn't put it through the food processor. 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 to bowl for gazpacho.

Place the tomatoes and cucumber juice into a large mixing bowl. Add the chopped cucumber, bell pepper, red onion, jalapeno, garlic clove, olive oil, lime juice, balsamic vinegar, Worcestershire, cumin, basil, 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.

I only chilled mine for about 45 minutes and it still was delicious. Very fresh and summery. If I had it, I would have served with a crostini drizzled in olive oil.