This was so light and flavorful...and extremely healthy.I fell in love with gazpacho a few years ago after having it at the LaCoste Spa. I begged the Chef for the recipe...and this is my adapted version.You can add tabasco and jalepenos if you want and extra kick.They key is really letting it "marinate" overnight to really get flavor.
10 vine ripe tomatoes
1 green pepper
2 red peppers
1/2 red onion
1 seedless cucumber
2 limes
1 lemon
1 1/2 cups tomato juice
lots of garlic
basil
salt and pepper
1/4 c red wine vinegar
1 jalepeno
In separate batches pulse each vegatable in the food processor.Add lemon & lime juice ,vinegar and tomato juice.Marinate overnight.
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