Mestizo Gazpacho

• 2 cups peeled and diced jicama
• 2 12 lbs tomatoes, quartered (about 9 medium)
• 1 large cucumber, peeled, seeded and diced (about 1 1/4 cups)
• 2 medium tomatoes, peeled, seeded and diced (about 1/2 cup)
• 14 cup minced green onion (about 4 small)
• 2 tablespoons strained fresh lime juice
• 1 serrano chili, seeded, deveined and minced
• 12 teaspoon minced garlic
• 12 teaspoon Worcestershire sauce
• 12 teaspoon salt
• fresh ground pepper
• 2 tablespoons minced fresh cilantro (garnish)
• minced seeded and deveined serrano chili (garnish)
• 4 fluted lime slices (garnish)

1. Puree 2 1/2 pounds tomatoes in processor;strain through fine sieve into large bowl to eliminate seeds.
2. Add chopped jicama,cucumber,diced tomato,green onions,lime juice,chili,garlic,worcestershire and salt to puree.
3. Cover and refrigerateat least 8 hours or overnight.
4. If preparing 1 day ahead do not add garlic and green onion more than 8 hours before serving.
5. Taste and adjust seasoning; pour into serving bowls, sprinkle with the cilantro and chilies and garnish with lime slices.

jicama, tomatoes, cucumber, tomatoes, green onion, lime juice, serrano chili, garlic, worcestershire sauce, salt, fresh ground pepper, fresh cilantro, serrano chili, lime

Taken from www.food.com/recipe/mestizo-gazpacho-337657 (may not work)