Grow everything you need for this recipe in your garden! This recipe really shows off the vine-ripened goodness of your homegrown tomatoes. You can make this gazpacho as mild or spicy as you like by adjusting the amount of hot peppers.
Step 1: Bring a pot of water to a boil. Cut a small X on the bottom of each tomato with a sharp knife and add to the boiling water for just 20 seconds. Carefully remove with a strainer or slotted spoon and put in a bowl of ice-cold water. When cool peel off the skin, cut in half and squeeze out the seeds.
Step 2: Add the tomato halves to a blender with the tomato juice and olive oil. Pulse on and off until the tomatoes are pureed & pour into a serving container. If necessary, add a little water to thin.
Step 3: Add the rest of the ingredients into the tomato puree, stir well, cover, and let sit in the fridge for 1 hour to develop flavors.
Step 4: Ladle into chilled bowls and serve with cilantro. Garnish with extra pieces of the vegetables if desired.
TIP: For a colorful presentation, dice some extra vegetables to top this delicious cold soup before serving.