Dog Days Of Summer

Gazpacho

These are the dog days of summer. But I feel more like a  house cat, lazy, lounging in a chaise by the pool too hot to even read. It takes all my energy to drag myself to the edge of the pool and slink down the steps. I am definitely not built for heat. If I were a feline, I would be a panther, fast, zipping through the shade of a misty rainforest, ready to pounce. But I am not. So what do I "cook" when I'd rather just loaf? Nothing. Gazpacho is one of those soups you can make in the blender. It feels light when I don't want anything heavy. It feels healthy when I've been too lazy to exercise. So gazpacho it is! Meow! (This is for you, Mary!)
Gazpacho (From Alton Brown)
1 1/2 pounds vine-ripened tomatoes, peeled, seeded and chopped
Tomato juice ( Or V-8, I use Trader Joe's Veggie Patch)
1 cup cucumber, peeled, seeded and chopped 
1/2 cup chopped red bell pepper
1/2 cup chopped red onion
1 small jalapeno, seeded and minced
1 medium garlic clove, minced
1/4 cup extra-virgin olive oil
1 lime, juiced
2 teaspoons balsamic vinegar
2 teaspoons Worcestershire sauce
1/2 teaspoons toasted, ground cumin
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons fresh basil leaves

1. Fill a 6 quart pot halfway with water and bring to a boil.
2. Make an x with a paring knife on the bottom of each tomato. Drop tomatoes into boiling water for 15 seconds, remove and transfer to a bowl of ice water.
3. Remove, pat dry and peel. Seed tomatoes into a sieve, catching juices, discarding seeds.
4. Add enough tomato juice to make 1 cup of juice.
5. Place all remaining ingredients (except for basil) in a large bowl and mix. 
6. Transfer 1 1/2 cups of the mixture to a blender and puree for 15 to 20 seconds on high speed. Return the pureed mixture to the bowl and stir.Adjust seasonings. Cover and chill for 2 hours or overnight. Serve with chiffonade  of basil.