Spanish Gazpacho

Gazpacho, a much-loved cold summer soup. We have it for lunch or supper, with sandwiches or zucchini fritters, with sweet corn from the garden or just with chips like salsa. It's a great way to use excess produce from the garden (or from your CSA). It takes only minutes to fix, can be kept in the fridge for 3 or 4 days, although it's unlikely to last that long because it is such a refreshing treat on a hot day.

Ingredients: 1 1/2 pounds ripe tomatoes, no need to peel or seed About 2 cups tomato juice, or I like 1 cup juice and 1 cup of Zing-Zang bloody mary mix 2 medium cucumbers, cut in chunks Half a red bell pepper, cut in large pieces Half a medium onion, cubed, or 3 green onions 1 small jalapeno, seeds removed 1 garlic clove 1/4 cup extra-virgin olive oil 1 lime, juiced 2 teaspoons balsamic vinegar 2 teaspoons Worcestershire sauce 1/2 teaspoon toasted, ground cumin 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Chopped cilatro for garnish Place everything in a food processor in batches and chop fine, leave some tiny chunks for texture. Chill at least 2 hours or overnight. Serve with a dollop of sour cream or plain yogurt, if desired, and some chopped cilantro on top.