Spanish Gazpacho

• 5 pounds tomatoes, peeled and quartered
• 3 medium carrots, quartered
• 1 large cucumber, peeled and quartered
• 1 large sweet red pepper, quartered
• 1 large green pepper, quartered
• 1 large sweet onion, quartered
• 2 garlic cloves, minced
• 1/3 cup olive oil
• 3 tablespoons balsamic vinegar
• 1-1/2 teaspoons salt
• 1/2 teaspoon pepper
• salad croutons, microgreens, chopped red onion, chopped peeled cucumber or cherry tomatoes, optional

1. In batches, place the ingredients in a blender; cover and process until soup reaches desired texture. Pour into a large bowl. Cover and refrigerate for 1-2 hours before serving. If desired, top with croutons, microgreens, red onion, cucumber and tomato if desired.

tomatoes, carrots, cucumber, sweet red pepper, green pepper, sweet onion, garlic, olive oil, balsamic vinegar, salt, pepper, salad croutons

Taken from www.tasteofhome.com/recipes/spanish-gazpacho/ (may not work)