Summer Gazpacho, as prepared by Amber Groeling of Hy-Vee:
4 fresh tomatoes
1 cup tomato juice
1 cucumber, peeled, seeded and chopped
1 bell pepper (any color works)
½ cup chopped red onion
1 small jalapeño, seeded & chopped
1 lime, juiced
1 clove garlic, minced
2 tablespoons olive oil
2 tablespoons red or white wine vinegar
Salt and pepper to taste and add fresh basil as a garnish, if you like!
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