The Tomato Snob

I made a delicious and refreshing gazpacho. Problem being, it was delicious because I used homegrown, fresh out of my grandparent's garden, juicy sweet tomatoes. So, if you have 4 to 6 of these lying around, then make this super simple gazpacho!

Ingredients:
4 to 6 home or locally grown tomatoes, super ripe
2 red peppers
1 red onion
3 cloves garlic
1 jalapeno
1/4 cup good olive oil
1/4 cup white wine vinegar
Tomato juice (I only used about 12 ounces, but the original recipe called for 23. I like a really thick and chunky gazpacho, though)
Fresh ground salt and pepper
1 hot house cucumber

Roughly chop all of the vegetables. Get out your food processor! I processed the garlic, jalapeno, and onion together until they were all very finely minced. I did the peppers and tomatoes until they were chunky. Don't over process the tomatoes and peppers, because you want the gazpacho to have some texture to it. Combine all the vegetables in a bowl, along with the liquid ingredients. Salt and pepper to taste (probably about 1 tsp salt and 1/4 to 1/2 tsp pepper). Let stand in the refrigerator for a few hours before serving, so the flavors can mix.

Serve chilled on a hot summer day!