Gazpacho

3 pounds ripe tomatoes, peeled, seeded and chopped (about 6 cups)

1 1/2 cups peeled seeded and cubed cucumbers

1 cup chopped red onion

1 large red sweet pepper, seed and chopped

1 tablespoon chopped garlic

2 teaspoons chopped, seeded jalapeno, or to taste

6 tablespoons fresh herb (either coriander, dill, chervil, parsley or basil work); coarsely chop

1/4 cup olive oil

3 tablespoons red wine vinegar

3 tablespoons fresh lime or lemon juice

2 tablespoons Worchestershire Sauce

salt and freshly ground black pepper to taste

Always buy local and organic when possible. Vegetables just taste fresher that way!

1. Blanch tomatoes for 1-2 minutes. Immediately place in ice bath. Proceed to peel and seed them. Chop roughly and place in food processor or blender.

2. Seed and rough chop all remaining vegetables. Combine with tomatoes.

3. Add remaining ingredients and process until smooth.

4. Serve immediately or chill in refridgerator. Keeps about 2-3 days, but it never lasts long in my house!

Serving Size: Makes approximately 5 two cup servings

Number of Servings: 5

Recipe submitted by SparkPeople user HIPPYFREEK.