Summer Gazpacho Soup

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

Steps:

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