Leslie's Gazpacho

Servings: 5

Author: Leslie (The Accidental Chef) Thomas

Ingredients:

• 3 just ripe tomatoes – finely chopped
• 2 stalks, celery – chopped thinly crosswise
• 1 leek (white part only) – halves & sliced thinly crosswise
• 1 large yellow or orange bell pepper – diced
• 1 large green bell pepper – diced
• 1 large cucumber – seeded & finely chopped
• 2 tablespoons, il Fustino Garlic Olive Oil
• 2 tablespoons, il Fustino Jalapeno Oil – (or more to taste)
• 1/4 cup, il Fustino White Balsamic Vinegar
• 32 ounces, tomato juice, low sodium
• 1 lemon – juiced
• salt to taste

Directions:

Chop all vegetables finely, using veggies that are not overripe.

Mix vegetables, both oils, vinegar, tomato juice, & lemon juice in a large bowl. Taste for needed salt.

Refrigerate for a few hours to chill & allow the flavors to meld together. Gets better as time goes on.

Ladle it out! Good for two more days (veggies will turn soft after that).