Gazpacho

• 4 tomatoes, diced
• 1/2 medium white onion, diced
• 1 glove garlic, peeled and minced
• Lemon juice to taste
• 1 cucumber, peeled and chopped
• for serving:
• 4 tablespoons freshly chopped cilantro
• 1 scallion (green part), finely chopped, for garnish
• 1 red bell pepper, seeded cored, and diced
• 1 table spoon raw virgin olive oil
• 1/4 cup mango, diced in small cubes

1. Place all ingredients a blender and puree. Strain (vegetable press is easiest) to remove any vegetable pieces and pits that are not fully liquefied (like tomato skins or seeds). Alternatively, if you have a juicer, you can also put all ingredients in the juicer, using a coarse screen.
2. Chill overnight, if time permits. Before serving, sprinkle the chopped scallions, olive oil, some finely cut cilantro and mango.
3. Instead of red bell pepper, mango and cilantro, you can use pesto and fresh basil leafs as topping.

tomatoes, white onion, garlic, lemon juice, cucumber, cilantro, scallion, red bell pepper, virgin olive oil, mango

Taken from www.epicurious.com/recipes/member/views/gazpacho-50133342 (may not work)