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Chilled Gazpacho Soup

Name: Chilled Gazpacho Soup
Ingredients: 2 cloves garlic, peeled; 1 large onion, vidalia or another sweet variety, finely diced; 1 large cucumber, peeled, seeded, and finely diced; 1 yellow bell pepper, seeded and finely diced; 1 tablespoon fresh lemon juice; 1/2 teaspoon ground cumin; 2 tablespoons fresh cilantro, chopped (optional); cayenne pepper, to taste; Salt and Pepper; to taste

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Fit Vegans

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Ingredients

2 cloves garlic, peeled
1 large onion, vidalia or another sweet variety, finely diced
1 large cucumber, peeled, seeded, and finely diced
1 yellow bell pepper, seeded and finely diced
1 tablespoon fresh lemon juice
1/2 teaspoon ground cumin
2 tablespoons fresh cilantro, chopped (optional)
cayenne pepper, to taste
Salt and Pepper
to taste

Preparation

This soup looks lovely if you chop all the vegetables by hand
If that sounds like too much work, though, feel free to use a food processor
Chop up the garlic cloves and then crush them with the side of a large knife
Mix all of ingredients together except for the cayenne pepper, salt, and pepper
If you are using a food processor, chop in short pulses
The gazpacho should have a chunky consistency
If the gazpacho is too thick, add some cold water
Stir in the cayenne pepper, salt, and pepper until it is to your preferred taste
Refrigerate until ready to serve
Garnish with some cilantro leaves if you desire
This soup can be made up to 2