Chunky Gazpacho

• 8 plum tomatoes, cut in quarters
• 1 large red bell pepper, seeded and cut into quarters
• 1 medium seedless cucumber, peeled and cut into chunks
• 1/4 cup red wine vinegar
• 1 1/2 tablespoons fresh lemon juice
• 1/4 cup extra virgin olive oil
• 1 1/2 cups tomato juice
• 1 pinch cayenne pepper
• 1 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 1/4 cup chopped fresh dill (or 2 teaspoons dried)
• 2 tablespoons minced onions
• fresh dill, for garnish

1. Put the tomatoes into a food processor and pulse until very coarsely chopped but not pureed. Remove from the bowl and repeat with the pepper and cucumber.
2. In a large bowl, whisk together the vinegar, lemon juice, oil and tomato juice. Add the cayenne, salt, pepper and chopped dill to the vinegar mixture. Add the chopped vegetables and minced onion and mix well. Serve very cold, garnished with sprigs of fresh dill.

tomatoes, red bell pepper, cucumber, red wine vinegar, lemon juice, extra virgin olive oil, tomato juice, cayenne pepper, salt, fresh ground black pepper, dill, onions, fresh dill

Taken from www.food.com/recipe/chunky-gazpacho-301766 (may not work)