Cool and refreshing summer Gazpacho. The perfect way to stay cool on a hot summer day. Here’s my favorite Gazpacho recipe:

1 large onion, roughly chopped
1 (28-ounce) can diced tomatoes, undrained
2 large cucumbers, peeled, seeded, and roughly chopped
1 medium red pepper, seeded and roughly chopped
1/2 cup roughly chopped cilantro
1/4 cup extra-virgin olive oil
1.5 cups tomato puree
1 cup tomato juice
1/8 cup balsamic vinegar
Salt and pepper to taste

Place half the onions, tomatoes, cucumbers, pepper, and cilantro in a bowl of a food processor fitted with a metal blade; pulse to chop coarsely. Remove the chopped vegetables and set aside. Repeat with the second half of the vegetables. Combine the vegetables with the olive oil, tomato puree, tomato juice, and salt and pepper in a large container. Blend in the balsamic vinegar. Refrigerate for at least 4 hours, but preferably overnight.