Gazpacho

I have been waiting since I started this e-zine in January for the weather to be warm enough for this next recipe. I say it's close enough! Because it is truly one of my favorites and something you can make any time and is perfect to eat for lunch on a nice hot day, mmmmmmmm refreshing!! This is a cold soup and is not cooked and considered to be raw food and super rich in antioxidants!

What you will need: very easy if you have a Cuisinart but also very doable if you don’t.
1 cup finely chopped red onion
2 cups seeded and finely chopped cucumber
1 cup seeded and finely diced green bell pepper
1 cup seeded and finely chopped red bell pepper
1 (28 ounce) can of tomato puree
3 gloves garlic, minced
¼ cup rice wine vinegar
¼ fresh jalapeno pepper, minced
½ teaspoon freshly ground black pepper
¼ cup dry red wine or balsamic vinegar
¼ cup water
3 teaspoons freshly squeezed lime juice
3 tablespoons freshly squeezed lemon juice
1 cup finely chopped fresh cilantro

Combine all the ingredients in a large container and chill for at least 20 minutes. This cold soup can be refrigerated in an airtight container for up to 5 days so you can make plenty of it and have it all week long!

Serve chilled