Summer Gazpacho Soup

This originally came from a "cooking Enthusiast" catalog and is great to make in the summer when there is an abundance of fresh tomatoes, cucumbers, and herbs.Add a little hot sauce if you like a spicier version. Serve with a crusty garlic bread for an easy light lunch or dinner

• Ready In: 30 mins
• Serves: 4-6

Ingredients

• 6  large tomatoes, peeled, seeded, and diced
• 1  cucumber, peeled, seeded and diced
• 1  green pepper, seeded and diced
• 1  medium red onion, finely diced
• 3  tablespoons red wine vinegar
• 2  tablespoons extra virgin olive oil
• 1⁄2  lemon, juice of
• 2  tablespoons fresh parsley, chopped
• 3  tablespoons fresh basil, chopped
• 2  jalapenos, seeded and diced
•  salt & freshly ground black pepper, to taste

Directions

1. .Put 1/2 of the tomatoes and a handful of the diced cucumber aside.
2. Add all remaining ingredients into pot and puree with an immersion blender. (Or use a blender or processor to puree).
3. Stir in reserved tomatoes and cucumbers and season to taste with salt and pepper.
4. Refrigerate for at least 2 hour before serving.
5. If desired, soup can be thinned with canned tomato juice.