Heirloom Tomato Gazpacho

• 6 large heirloom tomatoes, all varieties and colors, seeded and diced into 1/4-inch cubes (reserve seeds and juices)
• 1 medium red onion, cut into 1/4-inch cubes
• 3/4 English or hothouse cucumber, peeled and cut into 1/4-inch cubes
• 1 1/2 red bell peppers, cored, seeded and cut into 1/4-inch cubes
• 1 1/2 yellow bell peppers, cored, seeded and cut into 1/4-inch cubes
• 1/4 cup fresh cilantro, roughly chopped
• 2 tbsp red wine vinegar
• 1 lemon, juiced
• 1/2 tbsp Tabasco
• Kosher salt and freshly ground black pepper
• 1/4 cup extra-virgin olive oil
• 8 tbsp aged balsamic vinegar

1. In a bowl, combine tomatoes, seeds, and juices, along with onion, cucumber, and peppers. Add cilantro, red wine vinegar, lemon juice, and Tabasco. Add a few pinches of salt and black pepper. Using hands or two forks, squish vegetables into a juicy soup, leaving a few big pieces. Add oil in small increments, tasting as you go. Refrigerate for at least 1 hour before serving. Ladle soup into bowls and drizzle with balsamic vinegar.

heirloom tomatoes, red onion, hothouse cucumber, red bell peppers, yellow bell peppers, fresh cilantro, red wine vinegar, lemon, tabasco, kosher salt, extravirgin olive oil, vinegar

Taken from www.epicurious.com/recipes/food/views/heirloom-tomato-gazpacho-232450 (may not work)