The Dish: Kettle Cuisine -- Gazpacho

Gazpacho
16 oz. can tomato paste 
1 pint  water 
3 tsp. balsamic vinegar 
3 tsp. apple cider vinegar 
1.5 tbsp. pure olive oil
¼ lb Vidalia onion, peeled
½  lb cucumber, peeled
¼ lb green bell peppers
1/8 tsp. garlic, fresh chopped
½ lb tomatoes, fresh, deseeded
¼ lb red bell peppers
¼ lb yellow bell peppers
Salt
Tabasco
Black pepper, fresh ground
Croutons 
Place tomato paste in a bowl and mix with water. Add balsamic vinegar, apple cider vinegar and olive oil. Mix well with wire whisk.

Dice vegetables into 1/4" pieces.  Place all the diced onion, garlic, half of the green peppers and half of the cucumbers in a food processer/ blender and puree.  Add the puree to the juice, then add the remaining diced ingredient.

Add salt, Tabasco, and black pepper to your own taste.  Keep covered in a cool or moderately cold place. Marinate for about 1 hour, serve with either fresh crusty bread or croutons fried in olive oil.

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