Gazpacho

• 1 cucumber, peeled, seeded and diced
• 2 red bell peppers, cored, seeded and diced
• 3 ripe beefsteak tomatoes, diced
• 1 small red onion, diced
• 3 garlic cloves, chopped
• 2 jalapenos, minced
• 1/4 cup sherry vinegar
• 3/4 cup extra virgin olive oil
• Salt and cayenne pepper to taste
• Tomato juice, if necessary
• Whipped cream for garnish
• Finely chopped mint for garnish

1. Mix together cucumber, peppers, tomatoes and onion.
2. Add garlic, jalapenos, vinegar and olive oil.
3. Marinate in the refrigerator for 6 to 8 hours.
4. Place mixture in a blender, puree, then strain.
5. Add salt and pepper and, if mixture is too thick, some chilled tomato juice.
6. Garnish with whipped cream with chopped mint folded in.

cucumber, red bell peppers, beefsteak tomatoes, red onion, garlic, jalapenos, sherry vinegar, extra virgin olive oil, salt, tomato juice, cream, mint

Taken from cooking.nytimes.com/recipes/9617 (may not work)