From Smith & Hawken Gardener's Community Cookbook by Victoria Wise
Ingredients
1 medium white onion
1 medium green bell pepper
2 medium cucumbers, peeled
2 large tomatoes (about ¾ pound)
¼ cup (packed) fresh mint leaves
1 Tbsp garlic, minced
¼ cup tomato paste
Juice of 1 lemon (about 2 Tbsp)
¼ cup distilled white vinegar
¾ cup extra virgin olive oil
2 qts tomato juice
Gazpacho condiments – minced red onion, green bell pepper, cucumber, tomatoes and shredded mint leaves.
Instructions
Roughly chop the onion, green pepper, cucumbers, tomatoes, and mint leaves and place in a bowl. Add the garlic, tomato paste, lemon juice, vinegar, olive oil, and tomato juice. Stir to mix, cover, and marinate in the refrigerator overnight.
The next day, pass the mixture through a food mill or process in a food processor, then press through a chinois or a fine sieve. Return to the refrigerator.
To serve, place a generous amount of each garnish in large individual soup bowls. Ladle the soup around the condiments and serve right away, while still cold.
Recipe by Bistro OneSix at https://bistroonesix.com/shot-summer/