Gazpacho 2

 From Janine


4-6 ripe tomatoes (about 5-6 cups), peeled and seeded

1 medium bell pepper, chopped                        1 small onion, finely minced

2 med. cucumber, peeled, seeded, diced           ¼ cup fresh parsley, chopped

2-3 TBSP extra virgin olive oil                          juice of ½ lemon or lime

1-2 cloves garlic, minced                                  2 TBSP wine vinegar

1/2 to 1 jalapeno pepper, minced *optional       salt and pepper to taste


Put the tomatoes, one of the cucumbers, and the bell pepper into a food processor and pulse till blended.   Transfer into a bowl and add the rest of the ingredients.  Chill at least 2 hours, till nice and cold.