Gazpacho
 

IMO, this is the BEST gazpacho! I've been making this for years, countless times throughout the warm months. From "Healthy Life Kitchen". ENJOY!!

Joanna Gleason's GAZPACHO

2 vidalia or yellow onions, finely chopped
2 green peppers, seeded and chopped (not mushy)
2 red, orange or yellow peppers, seeded and chopped
2 large cucumbers, peeled, seeded and chopped
1/2 cup extra-virgin olive oil
1/2 cup red wine vinegar (I use balsamic)
1 1/2 cups tomato juice or V8 (I use Spicy V8)
Pinch of cayenne
3T chopped dill (basil works fine, too)
3T chopped cilantro (optional)
4 small slices of avocado (optional)
I also add some fresh minced garlic

Combine all ingredients, except avocado, in large bowl. Stir gently. Chill 3 hours or more, covered. Serve plain, or with a small slice of avocado on top.

In the past I have tried using a food processor as a short cut...don't do it. It might be time-consuming chopping all of the vegetables but it is sooooo worth it! I cut everything in a small dice of roughly equal size. YUM!! Happy spring/summer!