Gazpacho - cooking recipe

Ingredients

1/4 c. balsamic vinegar
1/4 c. extra virgin olive oil
3 cloves garlic, minced
2 Vidalia onions, cut in large pieces
1 green pepper, seeded and cut in large pieces
1 red pepper, seeded and cut in large pieces
2 cucumbers, peeled and cut in large pieces
6 large or 8 medium tomatoes, peeled and quartered
1 jalapeno pepper, seeded
2 c. tomato juice
2 Tbsp. chopped basil
2 tsp. Worcestershire sauce
salt and pepper to taste

Preparation

In a large mixing bowl, combine olive oil, vinegar and garlic. In a food processor, mince basil and add to bowl.
Puree the vegetables in small batches and add to bowl.
Add tomato juice, Worcestershire sauce and salt and pepper to taste.
Refrigerate soup for at least 4 hours before serving.
Stir soup and serve. Makes 8 to 10 servings.