Gazpacho

• 6 ripe medium tomatoes, cored and coarsely chopped
• 2 cloves garlic, crushed
• 2 medium cucumbers, peeled
• 1 medium red onion
• 1 large green bell pepper
• 2 cups bottled tomato juice
• 1/2 cup fresh lemon or lime juice
• 2 Tbs. extra-virgin olive oil
• 1/4 tsp. cayenne pepper
• 3/4 tsp. salt
• 2 Tbs. chopped fresh basil
• 2 Tbs. chopped fresh cilantro
• 1 large golden tomato
• Croutons for garnish (optional)

1. In blender or food processor, combine chopped tomatoes, 1 clove garlic and process until smooth.
2. Strain puree through sieve into large nonreactive bowl.
3. Coarsely chop 1 cucumber, 1/2 the onion and 1/2 the bell pepper.
4. Add chopped vegetables to blender or food processor along with 1/2 cup tomato juice.
5. Process until pureed.
6. Strain puree through sieve into the bowl.
7. In blender or food processor, combine remaining 1 1/2 cups tomato juice, lemon juice, oil, remaining garlic, cayenne and salt.
8. Process until smooth and strain into bowl.
9. Stir in basil and cilantro.
10. Finely dice golden tomatoes, remaining cucumber, onion and bell pepper.
11. Add to bowl and stir to mix.
12. Cover and refrigerate at least 4 hours or until thoroughly chilled.
13. Serve with croutons if desired.

tomatoes, garlic, cucumbers, red onion, green bell pepper, tomato juice, lemon, extravirgin olive oil, cayenne pepper, salt, fresh basil, fresh cilantro, golden tomato, croutons

Taken from www.vegetariantimes.com/recipe/gazpacho/ (may not work)