Rainbow Gazpacho

• 4 good-sized heirloom tomatoes, cored and cut into large chunks
• 1 yellow bell pepper, cored, seeded and cut into large chunks
• 1 orange bell pepper, cored, seeded and cut into large chunks
• 1 large red onion, peeled and cut into large chunks
• 1 English cucumber, seeded and cut into large chunks
• 4 cloves of garlic, peeled
• 1/2 cup fresh dill
• one 46 ounces bottle of low-salt vegetable juice, such as low-salt V8 or low-salt 365 "Vital Veggie"
• 1/4 cup best quality olive oil
• 1/4 cup apple cider vinegar
• juice of one Meyer lemon (or any lemon)
• kosher salt and ground pepper (optional)

1. Using a food processor, chop first the tomatoes, then the peppers, next the cucumber and finally the onion. Combine all the chopped vegetables in a large, non-reactive bowl.
2. Next, chop the garlic and fresh dill in the processor. Add to vegetables.
3. Pour in the vegetable juice and stir to combine.
4. Add the olive oil, vinegar, lemon juice and mix in well. Taste and adjust seasoning.
5. Chill several hours before serving.

tomatoes, yellow bell pepper, orange bell pepper, red onion, cucumber, garlic, fresh dill, vegetable juice, olive oil, apple cider vinegar, lemon, kosher salt

Taken from food52.com/recipes/5922-rainbow-gazpacho (may not work)