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Gazpacho
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| 1 1/2 lb | ripe tomatoes |
| 1 | cucumber, (large) |
| 1 | red bell pepper |
| 1 | red onion, (small) |
| 2 cloves | garlic |
| 1 1/2 c | tomato juice |
| 1/3 c | balsamic vinegar |
| 1/2 tsp | salt |
Cilantro
Cut tomatoes into 2 inch pieces, remove seeds. Peel cucumber, halve lenghtwise, remove seeds, slice into 1/2 inch slices. Mince garlic. Cut bell pepper into 1 inch pieces. In a food processor, combine the tomatoes, cucmber, bell pepper, onion, and garlic. Pulse a time or two, or until the vegetables are coarsely chopped. Add in the tomato juice, vinegar, and salt. Process until the vegetables are finely chopped. Be careful not to over process; the gazpacho should not be smooth; may need to process in batches. Transfer mixture to a large bowl and cover tightly. Place in the refrigerator for at least 4 hours or overnight is better. Add cilantro to taste when serving.
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