Here's how you make gazpacho...
3 humongous organic tomatoes, cored, seeded and diced
2 green bell peppers, cored, seeded and diced
2 small cucumbers, peeled, seeded and diced
1/2 onion, minced
2 garlic cloves, pressed
2 teaspoons salt
1/4 cup vinegar
ground black pepper to taste
2 cups tomato juice
a handful of ice cubes
extra virgin olive oil
Combine the tomatoes, bell peppers, cucumbers, onion, garlic, salt, vinegar and black pepper in a bowl
Add tomato juice and ice cubes. Gently mix it all up. Cover with plastic wrap and refrigerate at least 3 hours
Serve cold, drizzled with extra virgin olive oil.