An easy, fresh, healthy and very cool soup for those lazy, hazy, crazy days of summer! NO COOKING NECESSARY!
4 large cucumbers, cut in 1″ slices, peel on.
8 red bell peppers, cored and seeded and roughly chopped
16 plum tomatoes, roughly chopped
4 red onions, roughly chopped
1/2 cup minced garlic
4 small jalapeño pepper minced
23 quarts tomato juice
1/4 cup balsamic vinegar
1/4 cup good olive oil
1/2 tablespoon sea salt
1 teaspoons freshly ground black pepper
Place each vegetable separately into a food pocessor fitted with a steel blade and pulse until it is coarsely chopped. Do not overprocess! After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, minced jalapeño, olive oil, salt, and pepper. Mix thoroughly and chill before serving. The longer gazpacho sits, the more the flavors develop. Serve cold and decorate with chopped cucumber and Cilantro leaves OR thinly sliced avocado.