Gazpacho

We have more tomatoes than we know what to do with right now, so I am doing everything I can think of to do with them.  This is a basic Gazpacho and very tasty. 

INGREDIENTS:

1 large cucumber
4 ripe tomatoes
1 onion
2-3 cloves of garlic, crushed
1 1/2 cups diced bell pepper, preferably blend of red and green
2 T apple cider vinegar
2 T lime juice
1/4 cup olive oil
1 egg yolk
salt to taste
1 tsp ground pepper, preferably white pepper
1/2 cup tomato juice
Handfull of cilantro (optional)
SCD-legal hot sauce, to taste, optional

Chop the cucumber, tomato and onion, peeling the cucumber first.  You should have about 1 1/2 cups of cucumber, 3 cups of tomato, and 1 cup of onion.

Put the chopped vegetables into a food processor, and add the remaining ingredients, reserving some cilantro for garnish.  Blend until smooth.  Taste and adjust the salt or seasonings. 

Let chill in the fridge for at least 30 minutes.  Garnish each bowl with cilantro when serving.