I need a fabulous gazpacho recipe, help?!

I need a fabulous gazpacho recipe, help?

Please people; don't just google it and copy/paste, I want one you've tried and really LOVE. Tell me why you think it's so yummy, and how long I can keep it in the fridge too, please.

Thanks so much!

17 hours ago
I got beautiful tomato, cuke, garlic and onions today at a farmer's market and my fav. recipe is 1,500 miles away in storage. ;-(
I like the chunky kind.

1 lb (450 gm) Tomatoes, roughly chopped Use medium size tomatoes, the very large ones are often too watery with less taste.
1 Green Pepper, cored, deseeded and chopped
1 Medium Onion, peeled & roughly chopped
4 Cloves Garlic, crushed As always, adjust garlic according to taste
2 TBsp Tomato Puree (Paste) Sun-dried tomato puree works well for this recipe, if you can't get that use ordinary tomato paste.
3 TBsp Lemon Juice
Handful Fresh Parsley, chopped
Handful Fresh Coriander (Cilantro) Leaves, chopped
1 Pint Water You can use as much or as little water as you like. Less water makes a thicker more intense soup
to be served in smaller quantities. You could even use no water at all and serve in small glasses.
Good Twist Freshly Ground Pepper


Put all the ingredients except the water into a food processor, add a little of the water then whizz down until the ingredients are well broken down. It doesn't need to be totally smooth.
Add the water and transfer to a bowl. Cover the soup and chill in the fridge for a few hours at least, preferably overnight. Leaving the garlic gazpacho soup for longer allows the flavours to come out.

i`ve kept it a week in the fridge