Cool Gazpacho

3 Tomatoes (ripe) (Cored, Cut ¼” cubes)

2 Red Bell Peppers (Cored, Seeded, ¼” cubes)

2 Cucumbers (Skinned, Cored, Seeded, ¼” cubes)

½ Sweet Onion (Peeled, Minced)

2 Garlic cloves (Minced)

2 t Salt

? t Pepper

5 C Tomato Juice

1 t Sugar

1 t Hot Pepper Sauce

8 Ice Cubes Lemon Juice (fresh)

Extra-Virgin Olive Oil

1. Prepare all veggies in advance (avoid blender for better texture and more vibrant color).

2. Combine tomatoes, bell peppers, cucumbers, onions, garlic, salt, pepper, sugar in large (non-reactive) bowl.

3.
After 15 minutes add tomato juice, hot sauce, ice cubes.

4. Refrigerate 4 hours (up to 2 days).

5. Adjust seasonings, add lemon juice, drizzle with olive oil, top with garnishes (e.g., croutons, chopped black olives, chopped hard-cooked eggs, chopped avocados, etc.).

Enjoy as Summer Appetizer, Entrée or Side Dish