Kicked Up Gazpacho

Ingredients

• 1 red bell pepper
• 2 cloves garlic
• 1 cucumber
• 1 jalapeno pepper, seeded
• 2 stalks celery
• 1 small red onion
• 2 plum tomatoes
• 1 lemon, juiced
• 1 large bunch parsley
• 1 large bunch fresh basil
• 1 cup V-8 tomato juice
• ¼ cup balsamic vinegar
• ¼ cup extra virgin olive oil
• ¼ tsp salt
• ¼ tsp pepper

Instructions

1. 1
   Roughly chop all vegetables then place in a large bowl with the olive oil, balsamic vinegar, lemon juice, tomato juice, salt, pepper and herbs.
2. 2
   Puree until just smooth in a high speed blender or food processor in two batches. Ladle into bowls and top with fresh basil and an extra drizzle of extra virgin olive oil.
3. 3
   Gazpacho will keep in a covered Tupperware container for up to three days in the fridge.