Alton Brown's recipe for gazpacho includes ingredients such as tomatoes, cucumber, red bell pepper, red onion, jalapeño, garlic and lime. The gazpacho is seasoned with balsamic vinegar, Worcestershire sauce, cumin, salt and pepper. The recipe is available at FoodNetwork.com.
Quickly blanch and peel 1 1/2 pounds of vine-ripened tomatoes. Core the tomatoes and remove the seeds to a strainer to separate the tomato juice. Press the juice through the strainer and add bottled tomato juice as necessary to yield 1 cup total. Add the tomatoes and juice to a large mixing bowl along with 1 cup of peeled, seeded and chopped cucumber, 1/2 cup of seeded and chopped red bell pepper, 1/2 cup of chopped red onion, 1 small seeded and minced jalapeño and 1 medium minced garlic clove. Also add 1/4 cup of extra-virgin olive oil, the juice of 1 lime, 2 teaspoons of balsamic vinegar and 2 teaspoons of Worcestershire sauce.
Season the mixture with 1/2 teaspoon of toasted ground cumin, 1 teaspoon of kosher salt and 1/4 teaspoon of freshly ground black pepper. Separate 1 1/2 cups of the mixture and puree in a blender on high for 15 to 20 seconds. Put the puree back in the bowl and mix the ingredients well. Cover the bowl and chill in the refrigerator for at least two hours--no longer than overnight. Serve with fresh basil leaves cut into a chiffonade.