Here is the Recipe and you can find more cold soup recipes at goneraw.com
Quick Food Processor Gazpacho
Makes about 3 quarts, serving 8 to 10. Published July 1, 2001.
Traditionally, diners garnish their gazpacho with more of the same diced vegetables that are in the soup, so cut some extra vegetables when you prepare those called for in the recipe. Additional garnish possibilities include chopped pitted black olives, and finely diced avocados. For a finishing touch, serve in chilled bowls.
ripe medium beefsteak tomatoes (about 1 1/2 pounds), cored and quartered
medium red bell peppers (about 1 pound), cored, seeded, and cut into rough 1-inch pieces
small cucumbers (about 1 pound), one peeled and the other with skin on, both seeded and cut into rough 1-inch pieces
small sweet onion (such as Vidalia, Maui, or Walla Walla) or 2 large shallots, peeled and minced (about 1/2 cup)
medium cloves garlic , minced or pressed through a garlic press (about 2 teaspoons)
teaspoons table salt
cup lime juice
ground black pepper
cups tomato juice
teaspoon hot pepper sauce (optional)
extra virgin olive oil for serving
1. Process tomatoes in workbowl of food processor fitted with steel blade until broken down into 1/4- to 1-inch pieces, about twelve 1-second pulses; transfer to large bowl. Process peppers and cucumbers, separately, until broken down into 1/4- to 1-inch pieces, about twelve 1-second pulses; add to bowl with tomatoes. Add the onion, garlic, salt, vinegar, and ground pepper to taste. Let stand until vegetables just begin to release their juices, about 5 minutes. Stir in tomato juice, hot pepper sauce, if using, and ice cubes; cover tightly and refrigerate to blend flavors, at least 4 hours and up to 2 days.
2. Adjust seasonings with salt and pepper, remove and discard any unmelted ice cubes, and serve cold, drizzling each portion with about 1 teaspoon extra-virgin olive oil and with desired garnishes (see note). (Can be covered and refrigerated up to 2 days.)