Gazpacho

This stuff is wonderful in the summer: an ice cold vegetable soup full of bright flavors, with
lots of texture and body.  And it's good for you! What could be better?

Ingredients:
Six ripe tomatoes
One half purple onion, chopped
Three cucumbers, peeled, seeded, and chopped
One or two sweet red bell peppers (or green) seeded and chopped
Three stalks celery, chopped
Six radishes
Four tablespoons chopped fresh parsley
Two tablespoons chopped fresh basil
A large clove of garlic, minced
One quarter cup (60 ml) of red wine vinegar
One third cup (75 ml) of extra virgin olive oil
Juice and zest of a lemon
Juice and zest of a lime
A quart (liter) of V-8 or tomato juice
Salt and fresh ground pepper to taste
You may not want to add salt.   There is plenty in the juice.

Method:
Combine all ingredients excepting the olive oil.   Blend slightly to desired consistency.
This soup should remain pleasantly grainy.   I do this in batches, trying to leave some
lumps, especially of cucumber.   Place in a non-metal, non-reactive storage container,
stir in the olive oil, cover tightly and refrigerate overnight, allowing the flavors to blend.
Serve ice cold.