Gazpacho

Adapted from Alton Brown

• 2 1/4 pounds vine-ripened tomatoes, peeled, seeded and chopped
• 1 1/2 c V8 Juice
• 1 cup cucumber, peeled, seeded and chopped
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped red onion
• 1 poblano, seeded and minced
• 1 medium garlic clove, minced
• 1/3 cup extra-virgin olive oil
• 1 lime, juiced
• 3 teaspoons balsamic vinegar
• 3 teaspoons Worcestershire sauce
• 1/2 heaping teaspoon toasted, ground cumin
• 1 1/2 teaspoon kosher salt
• 1/4 heaping teaspoon freshly ground black pepper
• 2 tablespoons fresh basil leaves, chiffonade

Add all ingredients to large bowl. Use an immersion to blend some of the soup, but still leave some nice chunkiness in there. You can eat immediately, but it's even better if you let it sit for an hour or two or chill for longer. Garnish with basil. Serve with some warm, crusty bread and butter or bruschetta.