Submitted by: SueAnn Mills

Ingredients:
2 English cucumbers, halved and seeded, but not peeled
2 each green and red peppers, cored and seeded
8 plum tomatoes
2 red onion
6 cloves of garlic, minced
46 ounces spicy tomato juice
1/2 cup white wine vinegar
1/2 cup olive oil
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
Freshly chopped cilantro

Roughly chop cucumbers, pepper, onion and tomatoes. Put each separately into food processor and process only until coarsely chopped. Do NOT over-process!

Combine vegetables in a large bowl. Add the garlic, tomato juice, vinegar, olive oil, salt and pepper. Mix well and chill. Sprinkle with freshly chopped cilantro before serving.

The longer the gazpacho sits, the more the flavors develop!

Yield: 8 - 10 main course servings