This is a great Gazpacho recipe for using up
some of your fresh peppers and tomatoes!
Gazpacho Recipe
2 cucumbers, halved & seeded, unpeeled
4-8 peppers, cored and seeded
(mix sweet pepper varieties such as Purple Bell Peppers, Giant Marconis, or even some roasted green chiles are delicious!)
1 Jalapeño, seeded, finely diced (if spice is desired)
8 tomatoes (plum, or any tomatoes you have)
1 red or white onion
4+ garlic cloves, minced
23 ounces tomato juice (3 cups)
Fresh Juice of 1 Lemon + 1 Lime
1/4 cup white wine vinegar or balsamic vinegar
1/4 cup good olive oil
1/2 tablespoon kosher salt
1/2 tablespoon of Worcestershire sauce
1 teaspoons freshly ground black pepper
Chile powder to taste (to give it a little kick!)
Herbs – add fresh oregano, cilantro, basil, parsley as desired
Chop the cucumbers, peppers, tomatoes, and red onions into 1" pieces. Add each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped, do not overdo it!
Combine all the processed/chopped veggies in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill for at least 2 hours if not overnight before serving. The longer you let this one sit in the refrigerator, the better it will taste! 
Enjoy!
Feel free to vary it up and add more or less of different ingredients. Everytime we make this it's a little different depending on what we're harvesting.
