Blooming orange gazpacho

Makes 4 servings
We developed this recipe specifically for the tangy flavor of the Orange Blossom tomato (but any tomato will work fine-I'd try this with the Azoychka too) which produce an abundance all at one time--perfect for making a big meal without firing up the stove!

    6-7 medium orange blossom tomatoes                             
    1/2 serrano chile (seeded)                                     
    3 medium cloves garlic                                         
    Handful fresh basil                                            
    Handful fresh cilantro                                         
    Juice of one lime                                              
    3 tablespoons olive oil                                        
    2 tablespoons red wine vinegar                                 
    1 teaspoon cumin                                               
    1 teaspoon salt                                                
    1 medium pepper (sweet bell), chopped                          
    4 medium cucumbers, chopped                                    
    Additional salt to taste                                       
    Additional pepper to taste                                     

Peel and seed the tomatoes.  I use a food mill for this.  If you don't have one, you can just blanch the tomatoes to take the skins off and skip the seeding part.  Add the serrano chili, garlic, basil, and cilantro to a food processor and pulse a few times to chop these up.  Ad the rest of the ingredients to the food processor (I have to do this in batches) RESERVING HALF OF THE CHOPPED BELL PEPPER AND HALF OF THE CUCUMBER.  Run the processor until the ingredients are well cut up and blended.  Place in a serving bowl, stir in the remaining pepper and cucumber, salt and pepper to taste.  There you have it...a great meal for days when you don't want to fire up the stove!