Gazpacho

Directions

1. 1
   Core the tomatoes and dip into boiling water for about 10 seconds to loosen the skin.
2. 2
   Place the tomatoes in ice water to cool, then slip off their skins.
3. 3
   Cut the tomatoes in 1/2 crosswise and squeeze out the juice and seeds into a strainer over a bowl.
4. 4
   Reserve the juice and discard the seeds.
5. 5
   Puree 1/2 of the tomatoes in a food processor or blender.
6. 6
   Coarsely chop the remaining tomatoes.
7. 7
   Combine the pureed and chopped tomatoes in a bowl and add the reserved juice.
8. 8
   Stir in the cucumbers, red onion, bell pepper, oil, vinegar, garlic, and jalapeno peppers.
9. 9
   Season with salt and pepper, to taste.
10. 10
    Chill for at least 1 hour before serving.
11. 11
    Divide gazpacho among 6 serving bowls.
12. 12
    Sprinkle the fresh herbs over the bowls for garnish, if desired.