Gazpacho

• 3 pounds tomatoes, cored and coarsely chopped
• 1 seedless cucumber, peeled and coarsely chopped
• 2 red bell peppers, coarsely chopped
• 1 jalapeno, seeded and coarsely chopped
• 1/4 cup sherry vinegar
• 1/3 cup extra-virgin olive oil
• Salt and freshly ground pepper

1. Combine all of the ingredients in a large bowl and refrigerate overnight.
2. In a blender, puree the vegetables until smooth.
3. Strain the soup into a deep bowl, season with salt and pepper, and serve.

tomatoes, cucumber, red bell peppers, jalapeno, sherry vinegar, extravirgin olive oil, salt

Taken from www.foodandwine.com/recipes/july-2007-gazpacho (may not work)