Tomato Gazpacho Recipe | Alton Brown

Ingredients

• 1 1/2 pounds vine-ripened tomatoes
• Tomato juice
• 1 cup peeled, seeded, and chopped cucumber
• 1/2 cup chopped red bell pepper
• 1/2 cup chopped red onion
• 1 small jalapeno, seeded and minced
• 1 clove garlic, minced
• 1/4 cup extra-virgin olive oil
• 1 lime, juiced
• 2 teaspoons balsamic vinegar
• 2 teaspoons Worcestershire sauce
• 1 teaspoon kosher salt
• 1/2 teaspoon ground cumin, toasted
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons thinly sliced fresh basil leaves