Gazpacho 2 cups fresh plum tomatoes, peeled and chopped 1/2 cup cucumbers, chopped 1/2 cup celery, chopped 1/2 cup green pepper, chopped 1/2 cup yellow pepper, chopped 2 tbsp chives 1 tbsp Worcestershire Sauce 2 1/2 tablespoons white vinegar 1 clove garlic, minced 2-3 cups tomato juice Salt and freshly ground pepper to taste Directions 1. To skin tomatoes, set up a bowl of ice water and some boiling water on the stove. 2. Prick skin of tomatoes with a fork a few times (or score bottom with a knife). 3. Drop tomatoes into boiling water for 30 seconds to a full minute. Take out when skin is peeling back from flesh. Tongs are handy for this. 4. Immediately drop into ice bath for 3-5 minutes so that they stop cooking. 5. Remove from ice bath and peel skin back (cutting with paring knife if necessary). Tomatoes should be firm not mushy. 6. Combine remaining ingredients in blender and give a few short pulses. 7. Place in refrigerator for at least 2 hours prior to serving. (The longer the better – overnight is best.)