Harvard Farmers Market

image from NY Times.

Ingredients:

3 cucumbers, 2 peeled, all seeded & roughly chopped

2 red & 2 yellow bell peppers, seeded & roughly chopped

8 medium tomatoes, quartered

2 red onions, roughly chopped

6-8 garlic cloves, minced

6 cups tomato juice

1/2 cup white wine vinegar

1/4 cup extra-virgin olive oil

1T kosher salt

1 1/2 tsp. black pepper

avocado, chopped for garnish

Directions:

Finely chop vegetables individually in a food processor fitted with a steel blade (don’t overprocess, or soup will be runny). Put in a large mixing bowl. Add remaining ingredients and mix thoroughly. Chill for several hours or overnight before serving, as the flavors will need to blend. Top with chopped avocado for garnish and serve with crusty bread.