Summer Gazpacho Soup - cooking recipe

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

Preparation

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