Gazpacho

With this insanely nasty heat wave, we were craving something light and cool. Alex decided that we should have gazpacho, so I turned to the trusty Temple Aliyah cookbook and picked a recipe. Anyone find it amusing that we used a recipe for Spanish Gazpacho from a cookbook put together by a whole lot of Jewish mothers? Yeah, us too. Alas, no picture this time, but it was really good. I like my gazpacho pretty chunky so I chopped up celery into mine. Alex prefers it smooth. And isn't compromise what marriage is all about?

Gazpacho (Even More Delicious)
1 can tomato juice
3 whole tomatoes
1 cucumber, peeled
1 red pepper, seeded
1 green pepper, seeded
1/2 small jalapeno pepper, seeded
1/2 small onion
1/4 cup fresh cilantro, without stems
1/4 cup parsley, without stems
2-4 cloves garlic, depending on preference
3 tbs lime juice
2-3 tbs EVOO
1 tbs red wine vinegar
1 tsp salt
2 tsp sugar, or to taste

Put tomato juice in a large bowl or pot. In a food processor run tomatoes, cucumber, peppers, onions, cilantro, parsley, and garlic until finely chopped. Transfer processed ingredients to tomato juice as the food processor becomes full. Add lime juice, vinegar, EVOO, salt and sugar and mix well.
Refrigerate overnight for best taste. Top with sour cream (optional) and cilantro.