Perfect Gazpacho (By Faith Fox)

• 2 large cucumbers, seeded
• 1 yellow pepper, cored and seeded
• 1 red pepper, cored and seeded
• 5 plum tomatoes
• 1 yellow onion
• 4 minced garlic cloves
• 3 cups tomato juice
• 1/4 cup extra-virgin olive oil
• 1/4 cup white vinegar
• 2 tbs dill
• 1 tsp salt
• 1 tsp pepper

1. Finely chop all vegetables separately in food processor or blender. Be careful not to over process. Add the garlic to the last veggie to chop.
2. Put all combined vegetables in a bowl and add remaining ingredients. Stir well and season to taste. Cover and chill at least 4 hours for optimum flavor. The longer it sits, the better the flavors will become.
3. You can garnish with one or more of the following: Shaved celery, carrot, or cucumber, toasted bread crumbs or croutons, sour cream, guacamole, or strips of lemon rind.
4. I have also served this as an appetizer or first course in a vertically halved and seeded colored pepper (leaving stem attached for visual interest) with rave reviews.

cucumbers, yellow pepper, red pepper, tomatoes, yellow onion, garlic, tomato juice, ubc, ubc, dill, salt, pepper

Taken from www.epicurious.com/recipes/member/views/perfect-gazpacho-by-faith-fox-50092163 (may not work)