Gazpacho-the Ultimate Summer Dinner

Serving Size: 8

Ingredients

3 cups tomatoes, red ripe, seeded and diced
2 cups red bell pepper, diced medium
2 cups red onions, diced medium
1/2 cup celery, diced medium
2 cups cucumber, diced medium
1 teaspoon garlic, minced
1/4 cup red wine vinegar
2 cups organic vegetable juice
pinch cayenne
1 teaspoon cumin

Method
Mix diced tomato, peppers, red onions, celery and cucumber together in a
medium bowl. Divide the mixture in half and separate in two bowls.

Add garlic to one of the bowls and empty into blender. Add vinegar to the
blender and puree until smooth.

Add the vegetable juice, cayenne and cumin to the blender. Blend.

Add the puree to the bowl of diced vegetables.

Refrigerate overnight - serve cold. Garnish with lemon and cilantro.