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Gazpacho, a different summer salad

1 English cucumber, halved and seeded but not peeled

2 red bell peppers, cored and seeded (or use 1 red and 1 green)

4 large plum tomatoes

1 onion (red or sweet onion) I prefer Vadalia sweet onion

3 garlic cloves, minced

3 cups tomato juice (V-8 is also great)

¼ cup white wine vinegar (we like our Chardonnay Wine Vinegar)

*You can substitute just a couple of tablespoons of our Traditional Balsamic or Champagne Balsamic and the sweetness cuts the acidity of the tomatoes,

¼ cup Extra Virgin Olive Oil (Ascalano, Manzanillo, Arbequina are very good

* Substitute one-half of the quarter cup with Herbs de Provence, Tahiti Lime, Lemon or Fresh Garlic EVOO for a tasty change in flavor.

½ Tablespoon sea salt

1 teaspoon freshly ground black pepper

Directions: Roughly chop the cucumbers, bell peppers, tomatoes and onions into 1-inch cubes. Put each vegetable separately into food processor with steel blade. Add the garlic, tomato juice, vinegar, olive oil, salt and pepper. Mix well and chill.

I love to serve this with crispy garlic bread, a dollop of sour cream on top and sliced avocados

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