Speedy Gazpacho

• 1 garlic clove, minced
• 2 lbs large tomatoes, seeded and cut into large chunks
• 1 yellow bell pepper, seeded and cut into large chunks
• 1 cucumber, peeled, seeded, and cut into chunks
• 2 tablespoons red wine vinegar
• 2 teaspoons mild cayenne pepper sauce
• 12 teaspoon salt
• 1 cup chilled vegetable juice
• 2 tablespoons thinly sliced fresh basil leaves, for garnish (optional)

1. Add garlic, half the tomatoes, bell pepper, and cucumber, the vinegar, cayenne pepper sauce, and salt.
2. Puree and transfer to a large bowl.
3. Put the remaining vegetables (tomatoes, bell pepper, cucumber) into the food processor and pulse until coarsely chopped.
4. Add to the puree and stir in the vegetable juice.
5. Garnish with basil and serve.
6. If you want the gazpacho to be ice cold, set the bowl in a larger bowl filled halfway with ice water and let stand, stirring occasionally for about 10 minutes.

garlic, tomatoes, yellow bell pepper, cucumber, red wine vinegar, cayenne pepper, salt, vegetable juice, basil

Taken from www.food.com/recipe/speedy-gazpacho-232628 (may not work)