but just hold your little tastebuds… If you have time I highly recommend you take a moment to whip this together. It’s amazing, pretty, um healthy??! and PS - cool. I’ve always thought of myself as a person who did not do cold soup (um, gross) but Kim Donlon has changed me forever. Between this gazpacho and her cantaloupe soup last summer (for her birthday bash)... I’m game to try most any cold soup these days. I think my philosophy is, if they made it cold, it has to be extra delicious. So far, so good!

Below is the recipe thanks to the help of my wonderful and gifted culinary friend Kim Donlon and today is her birthday.

Happy Birthday Kim!

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Gazpacho

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ingredients
2 cucumbers, peeled and seeded
2-3 red or yellow peppers
8 plum tomatoes
2 red onions
6 garlic cloves, minced
6 cups of bottled tomato juice
½ cup white vinegar
½ cup olive oil
1 tablespoon kosher salt
1 tablespoon ground pepper

directions

Separately chop each vegetable by hand or in a food processor.  Leave veggies coarse.  Put in a large bowl (reserve some for garnish) and add garlic, tomato juice, vinegar, oil, salt and pepper.  Mix and chill for 4 hours before serving.  Garnish with extra vegetables, if desired.