Nine Inch Cutting Cattle

It may be too hot today to enjoy a steaming bowl of soup, but it’s perfect weather for this:

Gazpacho

1 1/2 pounds tomatoes, peeled, seeded and chopped

Tomato juice

1 cup cucumber, peeled, seeded and chopped

1/2 cup chopped bell pepper

1/2 cup chopped red onion

1 small jalapeno, seeded and minced

1 medium garlic clove, minced

1/4 cup olive oil

1 lime, juiced

2 teaspoons balsamic vinegar

2 teaspoons Worcestershire

1/2 teaspoon cumin

1 teaspoon salt

1/4 teaspoon pepper

2 tablespoons fresh basil

More limes to garnish

Press tomatoes through a strainer; add enough bottled tomato juice to bring the total to 1 cup. Add remaining ingredients except basil and stir to combine. Transfer 1 1/2 cups of the mixture to a blender and puree for 15 to 20 seconds on high speed. Return the pureed mixture to the bowl and stir. Cover and chill for 2 hours or overnight. Garnish with basil and lime slices.