Here’s something wonderfully refreshing. I’ll serve this instead of a salad with Mexican meals. Make it an hour or more ahead of time and refrigerate as gazpacho, like revenge, is a dish best served cold.

Ingredients and Instructions:

Clockwise from top left:

• 2 cups Tomato Juice (fresh if you have a juicer!)
• ½ large Red Onion, chopped
• ½ cup White Balsamic Wine Vinegar
• ¼ cup Olive Oil (shown with vinegar)
• 14 oz Diced Canned Tomatoes
• 2 tbsp Cumin Powder
• 1 tsp Chili Powder
• Salt and Pepper, to taste
• 3 Cloves Garlic, chopped
• 2 Red Bell Peppers, chopped
• 1 Cucumber, chopped

You’ll need to put ingredients in your blender in several batches because of volume. Combine ingredients so that there’s enough liquid in each batch to get a smooth consistency. Mix batches in a large serving bowl.

Olé!