• 1/2 Cup red wine or balsamic vinegar
• 2 Cups of tomato juice
• 1/4 Cup olive oil
• 5 large tomatoes, cored and quartered ( 7 Cups)
• 2 medium cucumbers, peeled and seeded (about 2 Cups)
• 1 large red onion, peeled and chopped (2 Cups)
• 1 red bell pepper, cored, seeded, chopped (about 1 1/2 Cups)
• 1 yellow bell pepper, seeded, cored, chopped (about 1 1/2 Cups)
• 1/4 tsp. GROUND CUMIN
• 1/4 tsp. CAYENNE PEPPER
• 1/2 tsp. GRANULATED GARLIC

• 1/4 tsp. GROUND BLACK PEPPER (to taste)

• 1/4 tsp. salt (to taste)

In a small mixing bowl, blend vinegar, olive oil and tomato juice together, set aside. Wash the vegetables. Core the tomatoes by cutting the stem end and the white part beneath it out of the tomato with a paring knife, then quarter and place in a large bowl. Peel the cucumbers and slice in half lengthwise. Remove the seeds by scraping them out with a spoon. In a blender or food processor puree the vegetables in 4-6 small batches, pouring the finished puree into a seperate bowl. Drizzle in the tomato juice mixture as needed to keep everything whirring smoothly. Use a spatula to scrape down the sides. Gazpacho can be finely pureed, or as chunky as salsa. When the vegetables have been pureed, add any remaining tomato juice mixture plus CUMIN, CAYENNE, GARLIC, BLACK PEPPER and salt to the bowl. Stir well, then cover and chill for 3-4 hours. Taste before serving, add extra seasoning as desired.