yummy cold gazpacho.

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Gazpacho was traditionally eaten by workers in the fields of vineyards, olive plantations, citrus groves, wheat fields, or cork farms. Gazpacho was originally nothing but bread, water, and olive oil, all pounded in a large wooden bowl. It was poor people's food.

The word gazpacho is believed to come from the word "caspa", meaning "residue" or "fragments", an allusion to the small pieces of bread and vegetables in a gazpacho soup.

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I started off roasting the tomatoes and onions,

with a lil' salt and pepper

and a splash of olive oil.

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Then I did a lot of chopping...

3 cups tomatoes, red ripe, seeded and diced
2 cups red bell pepper, diced medium
2 cups red onions, diced medium
1/2 cup celery, diced medium
2 cups cucumber, diced medium
1 teaspoon garlic, minced.

1 cup chopped cilantro

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1/4 cup red wine vinegar
2.5 cups organic vegetable juice

1/4 worcestershire sauce
pinch cayenne
1 teaspoon cumin

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Wallah...

  It's an excellent make-ahead dish for summer parties.

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