Gazpacho

• 1/2 Bermuda or other sweet white onion, quartered
• 1 1/2 cucumbers, peeled and cut up
• 2 bell peppers, seeded and cut in eighths
• 6 medium tomatoes, peeled and cut in eighths
• 5 large cloves garlic
• 1 c. tomato juice
• 1/2 c. olive oil
• 3/4 tsp. chili powder
• 1 small jalapeno pepper
• 1 Tbsp. kosher salt

1. In food processor with metal blade in place, add onion to beaker; turn off and on rapidly, until finely chopped, about 5 seconds.
2. Transfer to large bowl.
3. Repeat with cucumbers, then green peppers, adding each to the onion.
4. Process 5 of the tomatoes until evenly chopped into small pieces; transfer to bowl. Process remaining tomato with garlic, tomato juice, olive oil and chili powder until smooth liquid.
5. Combine with chopped veggies in a covered container and chill.
6. Before serving, taste for salt; if too thick, add tomato juice.
7. Makes about 1 1/2 quarts.

bermuda, cucumbers, bell peppers, tomatoes, garlic, tomato juice, olive oil, chili powder, pepper, kosher salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=724240 (may not work)