I use my Pico De Gallo as my base-no Tomato Juice:
4-6 Tomatoes diced ¼ inch
1 Vidalia onion ¼ inch dice
1 Jalapeño minced (remove membrane to reduce heat)
Kosher salt ½ tsp or to taste
1/4to1/2 cup Fresh Cilantro or Basil (depending on taste)
1 English Cucumber halved not peeled
1 Red Pepper
1 Yellow Pepper
1 Orange Pepper
(I am not a fan of green pepper, if you are then rock on)
½ large Red Onion
1 can Fire Roasted Diced Tomatoes with juice
¼ cup White or Balsamic Vinegar
¼ to ½ cup Good Olive Oil
Roughly chop the veges, pulse in food processor separately coarsely!!
Combine in a large bowl along with the PicoDeGallo.
Refrigerate -the longer it sits the better it is!!
You can also add yellow squash and zucchini to the Gazpacho finely chopped