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PREPARATION

For The Gazpacho

• 4 large red bell peppers, roasted and peeled
• 2 garlic cloves, crushed or minced
• 2 to 3 cups tomato juice (or mixed vegetable juice)
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1 tablespoon balsamic vinegar
• Pinch of cayenne
• Salt and fresh ground pepper

Puree the bell peppers and garlic in a blender, adding tomato juice until the desired consistency is obtained with the motor running, add the olive oil, vinegar, cayenne, and salt and pepper to taste. Chill for several hours or overnight.

FOR THE GARNISH

• 2 Kirby cucumbers, peeled, seed, and finely diced
• 1 small green bell pepper, steamed, seeded, and finely diced
• 1/4 cup finely diced sweet onion
• 1 large tomato, seeded and finely diced
• 1 jalapeno pepper, seeded and finely diced
• Pinch of cayenne, optional

For the garnish, combine all the vegetables and add the cayenne if desired.

To serve, divide the gazpacho among 4 soup bowls and sprinkle with the vegetable garnish.

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