Great Gazpacho — Three Many Cooks

Ingredients

• 2 1/2 pounds ripe tomatoes (about 5 medium), skin scored with an X at blossom end
• 1 1/2 teaspoons salt
• 1 hothouse seedless cucumber, enough peeled and cut into a 1/4-inch dice to yield 2 cups
• 1 small yellow pepper, stemmed, seeded, and enough cut into 1/4-inch dice to yield 3/4 cup
• 1 small onion, peeled, and enough cut into small dice to yield 1/2 cup
• 1 small jalapeno, stemmed, seeded, and minced (optional, but nice)
• 2 medium garlic cloves, minced
• 2 tablespoons sherry vinegar
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons minced fresh parsley or cilantro