Golden Gazpacho

• 2 cups yellow pear tomatoes, sliced in half
• 2 yellow bell peppers, seeds removed and diced
• 1 red bell pepper, seeds removed and diced
• 1 cucumber, peeled,seeds removed and diced
• 1 bunch green onion, chopped
• 3 cloves garlic, finely chopped
• 1 bunch cilantro, destemmed and finely chopped
• 1 jalapeno, seeds removed and diced
• 2/3 cup olive oil
• 3 tablespoons white wine vinegar
• 3 3 tablespoons fresh oregano or 3 tablespoons fresh thyme
• salt, to taste
• fresh coarse ground black pepper, to taste

1. Combine the chopped tomatoes, peppers, cucumbers, onions, garlic, cilantro and jalapeno in a large bowl.
2. In a small bowl, make a vinaigrette by combining the olive oil, white wine vinegar, and herbs.
3. Taste the vinaigrette and add salt and pepper to taste.
4. Toss the gazpacho with the vinaigrette and let it sit for several hours if possible so the garlic can permeate the olive oil and chopped vegetables.
5. Serve chilled.
6. Wine suggestion: A crisp, chilled sauvignon blanc or pinot gris.

yellow pear tomatoes, yellow bell peppers, red bell pepper, cucumber, green onion, garlic, cilantro, olive oil, white wine vinegar, fresh oregano, salt, ground black pepper

Taken from www.food.com/recipe/golden-gazpacho-90943 (may not work)