Now that the harvest is in full swing, here's a great recipe that uses fresh tomatoes, cucumbers, and green bell peppers.  It's quick, delicious, and very refreshing on hot late summer days!  Please note:  Gazpacho does need to be made ahead of time to give the flavors time to meld.


Marinated Vegetables:
3 T. olive oil
1-1/2 T. red wine vinegar
1/2 medium yellow onion, minced
1 small to medium green bell pepper, seeded and chopped
1/2 cup pitted ripe olives, drained and chopped

Combine all of the above ingredients in a small non-reactive bowl*.  Cover and refrigerate for at least 3-1/2 hours or up to 12 hours.

Gazpacho:
1 clove garlic, minced
1/2 medium yellow onion, minced
1 cucumber, peeled and chopped
1 stalk celery, chopped
3 very ripe medium tomatoes, chopped
1 t. sugar
freshly ground pepper, to taste
few drops of hot pepper sauce (optional)
1-1/2 T. olive oil
1-1/2 T. red wine vinegar
12 ounces (1-1/2 cups) tomato juice
Minced fresh parsley or chives (optional)
 
Combine all of the chopped vegetables in a large, non-reactive bowl*.  Add the sugar, freshly ground pepper, and hot pepper sauce (if using).  Pour olive oil and vinegar over the mixture, then add the tomato juice.  Gently stir to combine.  Cover and refrigerate for at least 3-1/2 hours or up to 12 hours. 

To serve:
Drain oil and vinegar mixture from the marinating vegetables.  Gently stir the marinated vegetables into the gazpacho.  Garnish with minced fresh parsley or chives, if desired,  and serve immediately.  Refrigerate any leftovers.

*A non-reactive bowl is a glass, plastic, or stainless steel bowl that won't react with the acid from the vinegar.