Charred tomato gazpacho with bacon, toasted pine nut and jalapeno

Ingredients

• 2 pounds of Houweling’s vine tomatoes
• 1 whole Houweling’s cucumber, peeled
• 1/2 cup chopped red bell pepper
• 1 cup cilantro
• 1 jalapeno
• 1 medium garlic clove
• 1/4 cup extra-virgin olive oil
• 1 lime
• 2 teaspoons sherry vinegar
• 2 teaspoons Worcestershire sauce
• 1/2 teaspoon cumin
• 1 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• ¼ cup green onion
• 4 thin slices of smoky bacon
• 2 tablespoons pine nuts