Gazpacho with Roasted Peppers

From Cooking Light magazine, August 2002, as requested.

• Ready In: 3 hrs
• Serves: 4

Ingredients

• 3  cups  chopped seeded peeled tomatoes (about 1 1/2 pounds)
• 1⁄3 cup  finely chopped red onion
• 3  large basil leaves
• 1  clove garlic, minced
• 1  cup  finely chopped peeled cucumber, divided
• 1 1⁄2 cups tomato juice
• 1⁄2 cup  finely chopped roasted bell pepper
• 2  tablespoons red wine vinegar
• 1  teaspoon Worcestershire sauce
• 1  teaspoon extra virgin olive oil
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon black pepper
• 4  teaspoons  chopped fresh flat-leaf parsley

Directions

1. Combine first 4 ingredients in a food processor; add 3/4 cup cucumber.
2. Pulse 5 times or until coarsely pureed.
3. Combine the pureed tomato mixture, juice, and the next 6 ingredients (juice through black pepper); stir well.
4. Cover and refrigerate 3 hours or until chilled.
5. Sprinkle with 1/4 cup cucumber and parsley.
6. Yield: 4 servings (serving size: about 1 cup).
7. Note: Store soup in refrigerator up to 2 days.
8. Stir and sprinkle with parsley before serving.