3lbs fresh tomatoes peeled
2 C chopped tomatoes
2 C chopped cucumbers
1 medium green bell pepper chopped
1 medium yellow bell pepper chopped
1 C onion chopped
1 jalapeno seeded and chopped
2 Tbls Worcestershire
3 tsp salt
1/4 C Basil
1/2 C Basil for garnish as needed
Blanch the 3lbs of tomatoes in boiling water for two minutes and remove from the water to cool. Peel the tomatoes by starting at the bottom and pulling the skin from the tomato. Continue until the tomato is completely peeled, quarter and blend in a blender until soupy and no junks are apparent. Mix together with remaining ingredients except the extra basil for garnish, in a large bowl and chill.
Serve each bowl with a garnish of basil and toasted French bread brushed with olive oil and a kiss of fresh garlic.