Name: Summer Gazpacho with Tomato & Bell Pepper
Prep time: 30 min
Total time: 270 min
Ingredients: 8 large tomato (peeled, seeded and cut up (reserve the juice)); 2 red bell pepper (seeded and cut in chunks); 2 cucumber (peeled and seeded); 1 onion (cut in chunks – try to get Vidalia onions); 3 stalks green onion (cut up); ½ cup red wine vinegar; ½ cup olive oil; 1½ cups tomato juice (canned ); 1 pinch cayenne powder (or to taste); 1 tsp salt; pepper (ground, to taste); ½ cup dill (fresh, chopped)

Place all the cut up vegetables in a large bowl, toss to mix up.
8 large tomato, 2 red bell pepper, 2 cucumber, 1 onion, 3 stalks green onion
In a med size bowl, whisk together vinegar, oil, reserved fresh tomato juice, canned tomato juice, and set aside.
½ cup red wine vinegar, ½ cup olive oil, 1½ cups tomato juice
In a food processor fitted with the steel blade, in batches, pulse the mixed vegetables until the pieces are pea sized. Empty the processor after each batch is pulsed – add to an empty bowl. After all the veggies are pulsed, begin adding them back to the processor to even all the vegetable to the same consistency, and purée a little more this time. Add a little of the tomato juice mixture each time to the processor. Do the final mix in your large bowl. You should be able to see the pieces but not really tell what they are. The gazpacho should be pureed but not to a tomato juice consistency; it should still have a crunchy texture.
Stir in the cayenne, salt, pepper and dill. Add more tomato juice if the soup needs thinning.
1 pinch cayenne powder, 1 tsp salt, pepper, ½ cup dill
Cover and chill for at least 4 hours; the flavors become more pronounced as it sits (even better…serve it a day or two later).

Summer Gazpacho with Tomato & Bell Pepper

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