Gazpacho (The Culinary Capers Way)

• 3 cups Diced Peeled And Seeded Cucumber
• 3 cups Diced Ripe Tomatoes
• 1 whole Yellow Pepper, Diced
• 1 whole Green Pepper, Diced
• 1 cup Diced Red Onion
• 2 cloves Garlic, Minced Or Pressed
• 1/2 cups Minced Flat-leaf Parsley
• 1/2 cups Minced Cilantro
• 1 quart Campbell's Original Tomato Juice (in The Bottle Not Can)
• 1/2 cups Extra Virgin Olive Oil (dont Skimp!)
• 1/4 cups Apple Cider Or Red Wine Vinegar, Plus More To Taste
• 3 Tablespoons Ume Plum Vinegar, Plus More To Taste
• 2 Tablespoons Worcestershire Sauce
• 2 Tablespoons Frank's Red Hot Sauce
• 1 dash Freshly Ground Black Pepper, To Taste
• 1 dash Sea Salt, to taste
• 1 dash Sugar, Opt

1. In a large bowl combine the first 8 ingredients. Then add tomato juice until it reaches your desired thickness. Add the remaining ingredients and seasonings adjusting to your taste as you go along. Chill for at least 4 hours and or up to 3 days.
2. If you would like to blend the gazpacho use less tomato juice than you would for the chunky kind, and then thin the blended soup with the extra juice if necessary. I like to serve it with corn chips or crusty country bread.

cucumber, tomatoes, yellow pepper, green pepper, red onion, garlic, parsley, cilantro, tomato juice, olive oil, ubc, ume, worcestershire sauce, freshly ground black pepper, salt, sugar

Taken from tastykitchen.com/recipes/soups/gazpacho-the-culinary-capers-way/ (may not work)