Not Quite Traditional Gazpacho

Now that summer is here, it's time for us soup lovers to switch to chilled soups. And there is nothing quite like a bowl of flavorful, refreshing gazpacho to start off a picnic or a roof top meal.

I have seen tons of recipes for gazpacho, and I took these as inspiration to create my own. I know it's probably far from traditional, but it tastes good, is super easy and is packed with flavors that just scream summer.

So fill the cooler and head on down to the beach. It's time to enjoy the summer!

Not Quite Traditional Gazpacho

Serves 8

1 Red Onion

1 English Cucumber

1 Red Pepper

1 Jalepeno, seeded

5 Large Tomatoes

5 cloves Garlic

1 can Large Diced Tomatoes (28 ounces)

2 pieces Pita Bread (day old is best)

1/2 cup Red Wine Vinegar

1/4 cup Extra Virgin Olive Oil

Juice of 1/2 Lemon

Salt and Pepper

Garnish- Plain Yogurt

Cut all veggies into large dice. Place all ingredients in blender (in batches if necessary) and blend until almost smooth (I like mine a little chunky, but it's your preference). Place in the fridge for 3-4 hours or overnight for the best flavors. Season with salt and pepper to taste and garnish with a dollop of plain yogurt.