Gazpacho Soup

2 cucumbers, halved and seeded, but not peeled
2 red bell peppers, seeded
6 plum tomatoes
1 large sweet onion
4 cloves of garlic
36 oz. tomato juice
1/3 cup white wine vinegar
1/3 cup good olive oil
1 T. sea salt
1 t. freshly ground pepper

Chop each cucumbers, peppers, tomatoes and onions in 1 inch square pieces, Then, pulsing, chop each individually in food processor. Don't over process. Combine vegetables in large bowl and add tomato juice, vinagar, olive oil,garlic and salt and pepper. Mix well and chill before serving.

Serving Size:  about 8 1 1/2 cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user BIKINIMAMA11.