Gazpacho

Living in North Carolina, I'm used to heat but this summer has started out with a bang. With temperatures reaching close the 100 degree mark most days, I've felt very uninspired food wise. Sure, I've made a couple of tasty salads but really there is only so much lettuce I want to eat. I was facing yet another 97 degree day and trying to figure out what to make the family for dinner. I searched through recipe after recipe and finally stumbled upon gazpacho. I've always loved gazpacho but never attempted to make it myself. How easy is this soup to make!!!! You just combine fresh veggies in the food processor and let the combination chill in the fridge for a few hours. Voila, you have gazpacho. It was so refreshing on this hot evening and even my 4 year old daughter loved it.

Gazpacho

1 16oz can chopped tomatoes (you can use fresh of course but I didn't have any on hand)
1 green bell pepper
1 red bell pepper
1/4 red onion
1 english cucumber with skin left on
1/4 cup extra virgin olive oil
1/4 cup red wine vinegar
1 tablespoon fresh lime juice
1 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon italian parsley
3 cups tomato juice

Roughly chop veggies including parsley and put in food processor. Pulse until combined and make sure you don't over process. Put veggie combination into a large bowl and add the olive oil, vinegar, lime juice, salt, pepper, and tomato juice. Mix well and put in the fridge to chill. The longer the gazpacho sits the more the flavors will merry together.