Gazpacho
(serves 6-8)
Puree in a blender:
2 c tomato juice
2 bell peppers, seeded and de-veined
1   small onion
2 cloves garlic
1/2 t fresh or dried tarragon
     
Combine with:
2 cucumbers, peeled and diced into small pieces
3   tomatoes, chopped
4 green onions, chopped finely
1 avocado, ripe but firm, diced into 1/2" pieces
1/4 c olive oil
1/4 c red wine vinegar
2 T balsamic vinegar
1 T Worcestershire sauce
    salt and pepper, to taste
     
Chill and serve.
Notes & Variations:
  1. Remember, a dish is only as good as its ingredients, and this goes double for gazpacho.  Use homegrown, or at least vine-ripened tomatoes, and good firm cukes.  Some people puree the entire soup, but freshness of really good diced cukes and tomatoes make an excellent flavor and texture.
  2. These ingredients are one of a million combinations.  Try zucchini instead of avocado, different herbs, some lime juice instead of Worcestershire and balsamic vinegar, a few hot peppers or a dash of Tabasco to give it some bite.
  3. Try using some beef broth to thin it down a bit and give it a richer flavor.