Gazpacho

INGREDIENTS
48 ounces tomato juice
1 tsp garlic, minced
3/4 c red onion, chopped
2 English cucumbers, chopped
1 green pepper, chopped
1 yellow pepper, chopped
1 red pepper, chopped
3 pounds  fresh tomatoes, peeled, seeded and chopped
3 1/2 tsp kosher salt
4 tbsp.  red wine vinegar
 
DIRECTIONS
Combine ingredients in a large good processor or blender, and pulse to desired consistency.
Cover tightly and refrigerate at least 4 hours or overnight.  The longer it chills, the more flavorful it will be.
 
Yield: 10-12 servings
Prep Time:  30 minutes
Total Time: 4 hours,  30 minutes (includes 4 hours refrigeration)
Difficulty Rating:  Easy
 
Tips & Notes: Tomatoes should be stored at room temperature; refrigeration dulls their flavor.  Use within a week.