Golden Gazpacho - cooking recipe

Ingredients

2 cups yellow pear tomatoes, sliced in half
2 yellow bell peppers, seeds removed and diced
1 red bell pepper, seeds removed and diced
1 cucumber, peeled,seeds removed and diced
1 bunch green onion, chopped
3 cloves garlic, finely chopped
1 bunch cilantro, destemmed and finely chopped
1 jalapeno, seeds removed and diced
2/3 cup olive oil
3 tablespoons white wine vinegar
3 3 tablespoons fresh oregano or 3 tablespoons fresh thyme
salt, to taste
fresh coarse ground black pepper, to taste

Preparation

Combine the chopped tomatoes, peppers, cucumbers, onions, garlic, cilantro and jalapeno in a large bowl.
In a small bowl, make a vinaigrette by combining the olive oil, white wine vinegar, and herbs.
Taste the vinaigrette and add salt and pepper to taste.
Toss the gazpacho with the vinaigrette and let it sit for several hours if possible so the garlic can permeate the olive oil and chopped vegetables.
Serve chilled.
Wine suggestion: A crisp, chilled sauvignon blanc or pinot gris.