Okay, vegan and gazpacho are not a stretch. But, the recipe I love for gazpacho called for chicken broth and this one is a bit spicier, adding hot pepper. It is quite good and refreshing. From “Vegan Fire and Spice”.
4 lg ripe tomatoes, coarsely chopped
1 red onion, quartered
1 red bell pepper, seeded and quartered
1 English cucumber, peeled and quartered
1 hot chile, seeded and halved
1 c canned regular or spicy tomato juice (I used spicy V-8)
1/4 c red wine vinegar
1/4 c olive oil
salt and freshly ground pepper
1/4 c chopped parsley, basil, dill, or cilantro (or a combination)
Place the tomatoes in a large bowl and set aside. Place the onion, bell pepper, cucumber, and chile in a food processor and pulse until well chopped, but still retaining some texture. (Or, if you are cooking in a travel trailer, like me, chop the stuff by hand). Add the vegetables to the bowl with the tomatoes. Stir in the tomato juice, vinegar, olive oil, and salt and pepper to taste. Cover and chill 3 to 4 hours before serving. When ready to serve, stir in the parsley and taste and adjust the seasonings, if needed. Even better the next day.