Gazpacho, cold spanish soup

Cold vegetable soups are often popular hot-weather offering around the world. These soups range in texture from the appealing coarseness of a gazpacho to the variety smoothness of a chilled melon soup. This tangy blend of tomato, cucumber, pepper, and onion is my all time summer favorite. This soup has a very short shelf life, because the tomatoes sour very quickly.

3 medium ripe tomatoes, peeled , seeded and diced, reserve juices (about 3 cups)
2 cucumbers, peeled, seeded and finely diced(abt 2 cups)
1 medium onions, finely diced (1 1/4 cups) , optional , or can also use shallots (much milder)
1 medium red bell pepper, finely diced
2 garlic cloves
2 Tbsps tomato paste
2 Tbsps EVOO
2 Tbsps minced parsley

3 cups canned tomato juice (Sacramento Tomato or V-8)
1/4 cup red wine vinegar
Juice of 1/2 lemon
1/4 tsp salt
1/4 tsp cayenne pepper
1 cup croutons
1/2 cup thinly sliced scallions

Reserve 2 Tbsp each of tomato, cucumber, onion, and pepper, for garnish.
Puree the remaining tomato, cucumber, onion, and pepper in a blender along with garlic, tomato paste, olive oil, and herbs until smooth, but not to smooth.
Transfer to a mixing bowl and stir in the tomato juice along with the red-wine vinegar, lemon juice, salt and cayenne to taste. Cover and chill thoroughly, at least 3 hrs, or overnight.

After chilling , check seasoning. Serve in chilled bowls, garnished with the reserved vegetables, croutons, and chives.

* Didn't get to take any picture for display as I was in hurry to leave for my spring vacation, a winter getaway in other words, to Lanesboro.