Gazpacho

There are many recipes for Gazpacho, but this one is a favorite. Most recipes would include a hot pepper (good idea!), but I have left it out here for the sake of the other palates in our home. I just add some homemade hot sauce to mine. (vegan)

Combine in a large bowl:

• 4 large tomatoes, coarsely chopped
  
• 20 Roma tomatoes, coarsely chopped
• 2 cucumbers, peeled, seeded and coarsely chopped
• 2 red bell peppers, seeded and coarsely chopped
• 1 bunch scallions, chopped
• 1 handful sorrel (loosely packed, about a cup) coarsely chopped
• 1 bunch parsley (loosely packed, about a cup) coarsely chopped
• leaves from a large sprig of sweet basil coarsely chopped (loosely packed, about a cup)
• ¼ cup extra virgin olive oil
• ¼ cup wine vinegar & cider vinegar (combined, any proportion you like)
• 1½ cups tomato juice
• 2 bagels (plain, sun-dried tomato, or other savory variety), torn into small pieces
• salt and pepper to taste
  

Mix with a spoon, and let sit 15 minutes or until the bagels have absorbed liquid. Then, using an immersion blender, or in batches in a food processor, blend until it has the consistency of a thick soup. Chill before serving.

Makes about a gallon, but it's astonishing how quickly it disappears.