Farmstand Gazpacho

• 2 cups peeled and diced (1/4 inch) hothouse cucumber
• 2 cups diced (1/4 inch) red bell pepper
• 2 cups diced (1/4 inch) ripe tomato
• 1/2 cup diced (1/4 inch) red onion
• 2 cups tomato juice
• 1/2 cup red-wine vinegar
• 1/3 cup extra-virgin olive oil
• 2 dashes Tabasco sauce

1. 1. Place all of the diced vegetables in a large bowl. Add the tomato juice, vinegar, oil, and Tabasco. Season with salt and pepper and toss.
2. 2. Transfer half of the mixture to a blender or food processor and pulse the machine on and off to coarsely puree the contents. Return the pureed mixture to the bowl and stir to combine. Refrigerate for 4 to 6 hours before serving. You can easily double this recipe for a large party.

hothouse cucumber, red bell pepper, tomato, red onion, tomato juice, redwine vinegar, extravirgin olive oil, tabasco sauce

Taken from www.epicurious.com/recipes/food/views/farmstand-gazpacho-242766 (may not work)