Chunky Gazpacho - cooking recipe

Ingredients

8 plum tomatoes, cut in quarters
1 large red bell pepper, seeded and cut into quarters
1 medium seedless cucumber, peeled and cut into chunks
1/4 cup red wine vinegar
1 1/2 tablespoons fresh lemon juice
1/4 cup extra virgin olive oil
1 1/2 cups tomato juice
1 pinch cayenne pepper
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/4 cup chopped fresh dill (or 2 teaspoons dried)
2 tablespoons minced onions
fresh dill, for garnish

Preparation

Put the tomatoes into a food processor and pulse until very coarsely chopped but not pureed. Remove from the bowl and repeat with the pepper and cucumber.
In a large bowl, whisk together the vinegar, lemon juice, oil and tomato juice. Add the cayenne, salt, pepper and chopped dill to the vinegar mixture. Add the chopped vegetables and minced onion and mix well. Serve very cold, garnished with sprigs of fresh dill.