Gazpacho with Red and Yellow Tomatoes

Ingredients

• 1/4 cup red wine vinegar
• 1 tsp. minced garlic
• 2 tsp. sea salt
• 3 ripe yellow tomatoes, diced
• 3 ripe red tomatoes, diced
• 1 cucumber, peeled and diced
• 1 small red onion, diced
• 1 red pepper, diced
• 2 stalks celery, diced
• 2-3 T fresh parsley, chopped finely
• 2-3 T fresh basil, chopped finely
• 1/4 cup extra virgin olive oil
• 2 T fresh lemon juice
• 4-6 shakes Green Tabasco, or your favorite hot sauce
• 1 tsp. Worcestershire sauce
• 2 cups tomato juice
• Fresh ground pepper and additional salt to taste

Directions

1. Choose a large bowl made of glass or plastic, with enough room for everything you’ll be adding. Pour in the red wine vinegar.
2. In a food processor fitted with the steel blade, blend the garlic with the sea salt. If you prefer, crush them together with a mortar and pestle first, then transfer that mixture to the food processor.
3. Add the tomatoes to the processor and pulse until the texture is where you want it. For a chunkier soup, aim for pieces around 1/4-1/2 inch.
4. Scrape the tomatoes into the bowl with the vinegar.
5. Add the cucumber and red onion to the food processor, pulse until they’re chopped to your liking, and transfer them to the bowl.
6. Do the same with the celery and red pepper, pulsing them together. You can keep the vegetables fairly even in size, or leave some pieces a little larger and others smaller.
7. Stir the parsley, basil, olive oil, lemon juice, tabasco, Worcestershire, and tomato juice into the vegetables in the bowl. If the mixture looks thicker than you want, add more tomato juice; 2 cups may be plenty.
8. Taste, then add freshly ground black pepper and more salt if it needs it.
9. Refrigerate the gazpacho overnight so the flavors can settle in and deepen, though tasting a bowl or 2 before it goes into the fridge is entirely understandable.