1 green pepper, de seeded and cut into 1" pieces
3 tomatoes, peeled, de seeded and quartered
1 cucumber, peeled and cut into 1" pieces
1 onion, chopped
1 large can (46 oz) tomato juice
2 tbsp olive oil
2 tbsp sunflower oil
1/2 tsp salt
1 tsp freshly ground pepper
1/2 cup red wine vinegar

Gazpacho Soup

1. Keep 1/2 each of green pepper, tomatoes, cucumber and onions in a blender and make a puree.
2. Transfer to a mixing bowl, add remaining tomato juice, olive oil, sunflower oil, vinegar, salt and chill the soup.
3. Keep the remaining quantity of green pepper, tomatoes, cucumber, onions separately and blend for 25 seconds.
4. Sprinkle on the chilled soup before serving.