Gazpacho With Roasted Peppers - cooking recipe

Ingredients

3 cups chopped seeded peeled tomatoes (about 1 1/2 pounds)
1/3 cup finely chopped red onion
3 large basil leaves
1 clove garlic, minced
1 cup finely chopped peeled cucumber, divided
1 1/2 cups tomato juice
1/2 cup finely chopped roasted bell pepper
2 tablespoons red wine vinegar
1 teaspoon Worcestershire sauce
1 teaspoon extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
4 teaspoons chopped fresh flat-leaf parsley

Preparation

Combine first 4 ingredients in a food processor; add 3/4 cup cucumber.
Pulse 5 times or until coarsely pureed.
Combine the pureed tomato mixture, juice, and the next 6 ingredients (juice through black pepper); stir well.
Cover and refrigerate 3 hours or until chilled.
Sprinkle with 1/4 cup cucumber and parsley.
Yield: 4 servings (serving size: about 1 cup).
Note: Store soup in refrigerator up to 2 days.
Stir and sprinkle with parsley before serving.