Yellow Pepper Gazpacho

by Gina Solon


  • 3-4 medium plum tomatoes
  • 2 large yellow peppers
  • 1 small red onion
  • 1 large cucumber, cut in half and seeded, but not peeled
  • 3 garlic cloves
  • 1⁄4 cup white vinegar
  • 1⁄4 cup good olive oil
  • 2 cups tomato juice
  • Salt and pepper to taste

Roughly chop tomatoes, peppers, onion, cucumber and garlic. In small batches, process mixture until finely ground.

Transfer mix to a large soup pot or bowl and stir in vinegar, oil, tomato juice, salt, and pepper.

Chill soup for 3-4 hours before serving.

Yield: 4-6 servings