gazpacho

Ingredients

• 2 teaspoons anchovy paste
• 3 1/2 cups tomato juice
• 2 1/2 pounds tomatoes, peeled, seeded and chopped
• 3 cups beef stock (see recipe in "the basics")
• 1/4 cup extra virgin olive oil
• 3 tablespoons red wine vinegar
• 3 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 medium cucumbers, peeled, seeded and chopped
• 1/2 large red onion
• 2 large red bell pepper, chopped
• 1/4 cup fresh basil, chopped
• 1/4 cup sour cream
• 4 - jalapenos, minced