Gazpacho

This is a great receipe during the summer when its too hot to turn on the stove, but it is delicious year round. Try it with a few pieces of good bread and a green salad and a Spanish wine.

Ingredients:

-1 japapeno pepper, deveined and de-seeded, finely chopped
-1 hothouse cucumber, halved and seeded, but not peeled
-2 red bell peppers, cored and seeded
-4 plum tomatoes
-1 red onion
-3 garlic cloves, minced
-23 ounces tomato juice (3 cups)
-1/4 cup white wine vinegar
-1/4 cup good olive oil
-1/2 tablespoon kosher salt
-1 teaspoons freshly ground black pepper

Directions:

Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not overprocess!
After each vegetable is processed, combine them in a large bowl and add the garlic, jalapeno, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.