This recipe was comes from a recipe in "Living Without" August/September 2008. I have changed very little from the original because it is delicious! Hope you enjoy!
Place chopped vegetables, fruit and herbs in a stock pot. Pour in the tomato puree.
Using an immersion blender, pulse all ingredients. Gazpacho should be slightly chunky, not pureed. Taste and adjust seasoning if necessary.
Pour into a serving bowl/container, cover and refrigerate until well chilled, about 2-3 hours. This allows the flavors to get to know each other better. Serve cold.
Serves 8-10 people.
Note: also delicious with black beans and fresh sweet corn added.