Course: Soups
Cuisine: Spanish
Serves: 8
Main ingredient: Tomatoes

Ingredients:
1 cup chopped red onions
1 cup chopped green bell pepper
1 cup chopped English cucumber
1 cup peeled and chopped tomatoes
1 1/2 teaspoons chopped garlic
[Note: lighten this... it was too garlicy]
1 1/2 teaspoons kosher salt
1/4 teaspoon cayenne
[Note: probably 1/8 or 1/3--it was very spicy.]
1/4 cup tomato paste
1 tablespoon white wine vinegar
1/4 cup plus 2 tablespoons olive oil
1 tablespoon fresh lemon juice
3 cups tomato juice
[Note: buy in a GLASS CONTAINER or it tastes "canny"]
Sprig of thyme

Instructions:
Mix all the ingredients together in a bowl or other container, cover, and let sit in the refrigerator overnight.

The next day, remove the thyme and blend all the ingredients in a blender until the gazpacho is smooth. You will have about 2 quarts. For a smoother texture, strain the soup to yield about 1 quart. Refrigerate the gazpacho until ready to serve.