Hi - here is my husband's favourite summer soup.  Which I have not made for him yet this summer.  Uh oh.   Adapted from the Moosewood Restaurant New Classics, by the Moosewood Collective

• 2 cups peeled, chopped English cucumbers
• 1 cup chopped romaine lettuce
• 2 cups chopped red or yellow bell pepper
• ¼ cup scallions, chopped
• 3 garlic cloves
• 2 tbsp chopped fresh cilantro
• 2 tbsp white wine
• 1 tbsp cider vinegar
• 3 cups tomato juice (low sodium if possible)
• 1 tsp cumin
• ½ tsp salt
• Ground black pepper, to taste
• 1 tbsp minced fresh green chiles, optional

Place all chopped ingredients, including the garlic, into a big bowl.  Take about 1/3 of the bowl contents and place into the bowl of a standard food processor.  Pour in 1 cup of the tomato juice, and puree until smooth.  Transfer to a container.  Repeat with the next 1/3 of the veggies.  When pureeing the last 1/3 of the veggies, add in the white wine, cider vinegar, cumin, salt, pepper, and optional chiles.  Once all of the gazpacho is in the container, stir gently to completely combine.  You can serve this cold, or room temperature, or with an ice cube in each bowl.  It is great with fresh bread for dipping.  Enjoy!