Great Gazpacho

Directions

1. 1
   Bring a large saucepan of water to boil over high heat. Drop tomatoes into the water to loosen skins, about 15 seconds. Remove skins, halve the tomatoes, then seed the tomatoes over a small strainer set over a Pyrex measuring cup. With a rubber spatula, press on seeds to release their juices. (If the tomatoes are juicy and ripe, you should have 3/4 to a scant cup accumulated juices.) Reserve tomato juice.
2. 2
   Before dicing remaining vegetables, coarsely chop the tomatoes, sprinkle them with the salt, and place them in a colander set over a medium bowl to drain until they release between 3/4 and 1 cup of juice, 30 to 45 minutes, occasionally stirring the tomatoes and pressing on them lightly.
3. 3
   Mix diced cucumber, bell pepper, onion, jalapeno, garlic, vinegar, and all of the tomato juice in a 13-by 9-inch Pyrex dish or other shallow, nonreactive pan. Refrigerate until well chilled, about 45 minutes (Can be refrigerated up to 3 hours).
4. 4
   While gazpacho chills, transfer half of the tomatoes to the workbowl of a food processor fitted with the metal blade. Add the olive oil and pulse until reduced to a chunky puree, about four 1-second pulses. Transfer to a medium bowl. Cut remaining tomatoes into a medium dice and add to bowl; set aside at room temperature.
5. 5
   When ready to serve, stir tomatoes into soup and serve immediately with optional croutons. Top with fresh parsley or cilantro.