Farmstand Gazpacho by Noreen Dick.

Farmstand Gazpacho  by Noreen Dick.

2 cups peeled and diced (1/4 inch) cucumber

2 cups diced (1/4 inch) red bell pepper

2 cups diced (1/4 inch) ripe tomato

2 cups tomato juice

½ cup diced (1/4 inch) red onion

½ cup red-wine vinegar

1/3 cup extra-virgin olive oil

2 dashes Tabasco sauce

Place all of the diced vegetables in a large bowl. Add the tomato juice, vinegar, oil and Tabasco.  Season with salt and pepper and toss. Transfer half of the mixture to a blender or processor and pulse the machine on and off to coarsely puree the contents. Return the pureed mixture to the bowl and stir to combine. Refrigerate for 4 – 6 hours before serving. Easily doubled.

Submitted by Noreen Dick who says it’s worth the mess.