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Heirloom Tomato Gazpacho


4     Medium sized mixed Heirloom Tomatoes

1     Hothouse cucumber (unpeeled)

2     Jalapeno Peppers de-seeded

1/2  Walla Walla or other sweet onion

2     Large cloves roasted garlic

3     cups tomato juice

1/4  cup chopped cilantro
       Juice from 2 limes
       Salt & Pepper to taste

Wash & core tomatoes Cut them in half. Cut half of them in large chunks
and half of them in small chunks. Put the large chunks in the blender set the small chunks aside in a bowl.

Cut the cucumber in half and add it to the blender with the tomatoes
Cut the other half in small chunkks and add to the bowl.

Dice the jalapenos into fine peices. Add half to the bowl half to the blender.

Cut half of the onion into 3 chunks and add to the blender.

Dice the other half into small peices and add to the bowl

Add the garlic cloves to the blender along with ciilantro, tomato juice & lime juice.

Add the salt & pepper.

Blend til smooth.

Add to the bowl & chill for a few hours before serving.