Ingredients:

4 plum tomatoes
1 medium red onion
1 English cucumber (seedless), peeled
1 red bell pepper, cored
juice of 1 lemon
16 ounces tomato juice, chilled
1/2 teaspoon dried dill
1/4 cup olive oil
1/2 teaspoon Tabasco
1 1/2 teaspoons Worcestershire Sauce
1 clove garlic, chopped
1 1/2 teaspoons horseradish
salt & pepper to taste
2 tablespoons vodka (optional)
Vivant or Vegetable Minis

Preparation:

Chop tomatoes, onion, cucumber, and red bell pepper into large chunks. Put all ingredients, except crackers, in a food processor and pulse quickly to combine. Do not over process as gazpacho is much nicer when chunky. Chill before serving. Serve with Vivant Crackers or any delicious Dare Crackers.

Helpful hints:

Gazpacho is a cold Mexican soup that is great for a light healthy lunch. It is also delicious when used as a casual outdoor barbecue side dish, an elegant appetizer, or a nice brunch addition when served in a big bowl with celery garnish and a basket of Vivant crackers. Sour cream is a classic garnish. Great to take to the beach in small plastic containers. Prepare a day ahead for the flavors to infuse.