Gazpacho - cooking recipe

Ingredients

6 large ripe tomatoes
1 red pepper
1 yellow pepper
3 stalks celery
2 red onions
2 shallots
2 cucumbers
1/2 cup red wine vinegar
1/2 cup olive oil
1 1/2 cups v 8 vegetable juice
1/4 teaspoon cayenne pepper
1/2 cup chopped fresh dill
salt & fresh ground pepper (to taste)

Preparation

Wash and coarsely chop the tomatoes, saving the juice.
Core, seed and coarsely chop the peppers.
Peel, seed and coarsely chop the cucumbers.
Dice the celery.
Whisk vinegar, oil, tomato juice and V8 together in a small bowl.
Puree the vegetables in small batches, using a blender or food processor. Add tomato juice mixture, as necessary. Do not puree completely -- mixture should be chunky and crunchy.
Stir in cayenne and dill and salt and pepper to taste.
Cover and chill for at least 4 hours.