Gazpacho Spain and Gaudi

Ingredients

• 1 ½ pounds vine-ripened tomatoes, divided (cherry or regular-size tomatoes)
• 14 oz can diced tomatoes in juice (I use organic Muir Glen fire roasted tomatoes)
• 1 cup English cucumber, peeled and divided – remove seeds from one half only
• ½ cup chopped red bell pepper – divided (dice half this amount into ¼ inch pieces and the other part into 1” squares)
• ½ cup red onion, coarsely chopped
• 1 small jalapeno pepper, seeded and coarsely chopped
• 1 large garlic clove, minced
• 1/3 cup good quality extra-virgin olive oil
• 2 limes, juiced
• 1 Tbsp balsamic vinegar
• 2 tsp tomato paste (I keep a tube of this in the refrigerator)
• 2 tsp Worcestershire sauce
• ½ tsp ground cumin
• 1 ½ tsp sea salt, or to taste
• 1 ½ tsp granulated sugar or more to taste
• Sriracha hot sauce-to taste ( I add a squirt at a time)
• ½ cup tomato juice or more if you want the soup less “thick” (optional)
• 2 Tbsp fresh basil leaves, chiffonade for garnish

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