[bellavus]

Summer Gazpacho
1 cup tomato juice
15 very ripe medium tomatoes, coarsely chopped
2 medium English cucumbers, peeled and roughly chopped
6 cloves roasted garlic
1/2 cup red wine vinegar
1/2 red bell pepper, finely diced
1/2 yellow bell pepper, finely diced
1/2 small red onion, finely diced
Few drops of lemon juice
Few drops of worcheshire sauce
Extra virgin olive oil to taste
Salt and pepper to taste

Place some salt on the cucumbers and allow to purge for 10 minutes. Rinse off the cucumbers well.

Put 1/4 cup of the red wine vinegar into the chopped onions and allow to stand at room temp for 15 minutes.

Add all ingredients into a blender and add olive oil into the mixture while blending. Season with salt and pepper. Serve cold or room temp.