I have made 2 very large batches of Gazpacho for parties recently. Each recipe will feed several, depending on portion. So good on a hot summer day, and so healthy!

Gazpacho

2 hothouse Cucumbers, do not peel
1 each: red, yellow and orange pepper, seeded
8 plum tomatoes
2 red onions
6 garlic cloves, minced
1 C cilantro, finely chopped
46 oz tomato juice
1/2 C white wine vinegar
1/2 C extra virgin olive oil
1 T kosher salt
1 1/2 t freshly ground black pepper

Roughly chop cucumbers, bell peppers, tomatoes and red onion into 1 inch cubes. Put each vegetable, seperately into a food processor fitted with a steel blade and pulse until it is coursely chopped. Do not overprocess!
After each vegetable is processed, combine them in to a large bowl and add the garlic, tomato juice, vinegar, olive oil, cilantro, salt and pepper. MIx well and chill before serving. The longer gazpacho sits, the more the flavors develop.

Serves 8 to 10

(adapted from Ina Garten, Barefoot Contessa Cookbook)