Gazpacho of any hue..red, green, yellow..rings my bell everytime. Smooth, chunky..does not matter a hill of beans to me..I take it anyway I can get it. This version is quick easy and mighty tasty. Enjoy!
3 cups peeled, cored, and coarsely chopped Heirloom tomatoes in different colors
1/2 cup peeled, chopped cucumbers
2/3 cup red, green and yellow pepper, chopped small
1 clove garlic
1 medium sweet onion, chopped
1/2 cup red wine vinegar
tomato or V-8 juice to taste
3 tablespoons extra-virgin olive oil
2 slices bread
salt
hot sauce to taste
Put everything in a blender of food processor. Do this in batches. Chill well. It is usually better the second day as the flavors mellow and marry.
Serves 4
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