Gazpacho – Cooking Aboard with Jill

Ingredients

• 1 ½ pounds or 2 large vine ripened tomatoes
• 1 cup tomato juice
• 1 cup cucumber, peeled, seeded and chopped
• ½ cup red bell pepper, chopped
• ½ cup red onion, chopped
• 1 small jalapeno, seeded and minced
• 3 medium garlic cloves, minced
• ¼ cup extra virgin olive oil
• 1 lime, juiced
• 2 tsp balsamic vinegar
• 2 tsp Worcestershire sauce
• ½ tsp ground cumin
• 1 tsp kosher salt
• ¼ tsp pepper
• 4 tbsp fresh basil or Italian parsley, chopped
• 2 ears of corn, cooked and cut off the cob (optional)
• 1 avocado, cubed (optional)