Gazpacho

3 tomatoes, peeled, seeded & chopped
1 large cucumber, peeled, seeded & chopped
1 orange capsicum, chopped
1 onion, chopped
3 cups canned tomato juice
2 tbsp fresh herbs, chopped
¼ cup SIDS LOW SUGAR RASPBERRY VINEGAR
2 cloves garlic, minced
2 tbsp tomato paste
Juice of ½ a lemon
½ tsp SIDS CRAZY LEMON
Cayenne pepper
1 cup croutons, to garnish

In a bowl, reserve 2 tablespoons each of the tomato, cucumber, pepper, and onion to garnish.
In the food processor or blender, purée SIDS CRAZY LEMON, SIDS LOW SUGAR RASPBERRY VINEGAR plus the remaining ingredients (except the croutons) until smooth, adjusting the seasoning to taste with lemon juice and cayenne pepper.
Cover and chill thoroughly, at least 3 hours but preferably overnight. Adjust the consistency as desired with water. Serve in chilled bowls garnished with the reserved vegetables and croutons.
HISTORY: Gazpacho, also called Andalusian gazpacho, is a cold soup and drink made of raw, blended vegetables. It originated in the southern regions of the Iberian peninsula and spread into other areas. Gazpacho is widely eaten in Spain and Portugal, particularly during hot summers, since it is refreshing and cool.
Although there are other recipes called gazpacho, such as gazpacho manchego, the standard usage implies a soup. There are also a number of dishes that are closely related and often considered variants thereof, such as ajoblanco, salmorejo, pipirrana, porra antequerana, (closer to a bread soup) and cojondongo.