Recipe: Gazpacho serves 4 3 large tomatoes - peeled and diced2 cucumbers - peeled, seeded and diced1 red bell pepper - diced1 green bell pepper - diced 1/3 cup of red onions - diced1 clove of garlic - minced 1/4 cup of red wine vinegar 1/4 cup of olive oil 2 1/2 cups of tomato juice 1/2 teaspoon of salt 1/4 teaspoon of freshly ground black pepper In large glass bowl combine all of the vegetables. Add remaining ingredients and mix well. Add 1/3 of the mixture to a food processor and blend until smooth. Combine puree with original mixture. Chill for 4 hours and serve.
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