Gaspacho : )
For other gaspacho lovers out there, here's the recipe I use for making my own. It makes a good amount (about two medium and two small ziploc twist-cap round containers total). I play around with it each time - changing ratio of liquid to veggies; sometimes adding more peppers, or more vinegar, or more bloddy mary mix over tomato juice. The last few months, iIve been loving a slight hint of cumin and crushed corriander seed in it too! Feel free to use this as a jumping off point for your fave version : )
1 cup chopped red onions
1 cup chopped green bell pepper
1 cup chopped English (or hot house or seedless) cucumber
1 cup chopped and peeled tomatoes (crushed canned tomatoes work just fine, which is what i use -- San Marzano crushed tomatoes are the best though)
1 1/2 teaspoons chopped garlic
1 1/2 teaspoons kosher salt
1/4 teaspoon cayenne (adding more or less, to taste based on your "heat" level)
1/4 cup tomato paste
1 tablespoon white wine vinegar
1/4 cup extra virgin olive oil
1 tablespoon fresh lemon juice
3 cups tomato juice or Bloody Mary drink mix
Sprig of thyme
Mix all the ingredients together in a bowl or other container, cover, and let sit in the refrigerator overnight.
The next day, remove the thyme and blend all the ingredients in a blender until the gazpacho is smooth. Alternatively, you can leave everything as is, and have a chunky soup instead. For a smoother texture, strain the soup to yield about 1 quart.
You will have about 2 quarts.
Refrigerate the gazpacho until ready to serve.