This is summer in a bowl! I look forward to making this every season when the garden starts over producing and you run out of ideas of what to do with all of those veggies. It’s also super healthy and the perfect lunch on a hot summer day!

Ingredients

1 1/2 pounds vine-ripened tomatoes, chopped
1 cucumber, seeded and chopped
1 red or green bell pepper, chopped
1/2 of a large red onion, chopped
1 small jalapeno
3 garlic cloves
2 tablespoons fresh basil leaves
2 tablespoons Italian parsley
1/4 cup extra-virgin olive oil
Zest and juice of 1 lime
1/4 cup white balsamic vinegar
2 teaspoons Worcestershire sauce
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 - 1 1/2 cups of tomato juice

Directions

Put each large vegetable (tomatoes, cucumber, bell pepper, and onion) separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not over-process, you still want it to be a little chunky. Place the chopped vegetables in a large bowl. Add the jalapeño, garlic, basil, and parsley to the food processor and pulse until coarsely chopped. Add the herb mixture to the bowl with the vegetables.

Add the olive oil, lime juice and zest, vinegar, Worcestershire sauce, salt and pepper. Add enough tomato juice to the bowl to get your preferred soup consistency. Mix well and chill before serving. The longer gazpacho sits, the better it gets!