adapted from

1 ½ lbs vine ripened tomatoes, peeled, seeded and chopped

tomato juice

1 C cucumber, peeled, seeded and chopped

½ C red bell pepper, chopped

½ C red onion, chopped

1 small jalapeno, seeded and minced

1 medium garlic clove, minced

¼ C extra virgin olive oil

1 lime, juiced

2 tsp balsamic vinegar

2 tsp Worcester sauce (recommend reduce to 1 tsp)

½ tsp toasted ground cumin

1 tsp salt

¼ tsp freshly ground black pepper

2 Tbl fresh basil leaves, chiffonade

To peel tomatoes, bring large pot of water to boil.  Make an X with a paring knife on the bottom of each tomato.  Drop the tomatoes into the boiling water for 15 seconds, remove and transfer to an ice bath until cool enough to handle, approx. 1 min.  Remove and pat dry.  Peel, core and seed the tomatoes, placing the seeds and pulp over a fine mesh strainer set over a bowl to catch the juice.  Press as much juice through as possible and then add enough tomato juice to total 1 cup.

Place the tomatoes and juice into a large mixing bowl.  Add remaining ingredients, except basil, and stir to combine.  Transfer 1 ½ cups of the mixture to a blender and puree for 15 – 20 seconds, then return to mixing bowl and combine.  Cover and chill for 2 hours or overnight.  Serve with fresh basil garnish.  Makes 4 servings.