2PoundsTomatoes,Tops removed and cut into quarters
1Medium Cucumber,Peeled and cut into chunks
1Medium Red Bell Pepper,Cored and cut into chunks
¼CupGreen OnionGreen and White Parts
1TablespoonRed Wine Vinegar
Salt & PepperTo Taste
Add the tomatoes to a high powered blender and pulse until liquified. Add in the remaining ingredients and blend on high speed until smooth. Taste the soup and add more vinegar, cumin, salt and pepper if desired.
Set a fine mesh strainer over a large bowl and pour the gazpacho through, using a spoon to push the soup through the strainer.
Chill for at least one hour before serving. Store the soup in the refrigerator for up to 4 days.
NOTE ON TOMATOES: Any tomatoes work for this recipe. Make sure they are very ripe for the best flavor.NOTE ON ONION: Use both the green and white part of the green onions. Green onions give great flavor without being overwhelming, however ¼ cup of red onion can be used if preferred.