Gazpacho with a tropical twist

From My Carolina Kitchen

8 plum tomatoes cut into quarters

1 large red bell pepper, seeded & cut into quarters

1 medium seedless cucumber, peeled and cut into chunks

4 tablespoons red wine vinegar

1 ½ tablespoons freshly squeezed lemon juice

4 tablespoons extra-virgin olive oil

1 ½ cups tomato juice

Pinch of cayenne pepper

1 teaspoon Kosher or sea salt

½ teaspoon freshly ground black pepper

4 tablespoons chopped fresh dill

2 tablespoons minced red onion

1 mango, peeled and chopped for garnish

Place the tomatoes into a food processor and pulse until very coarsely chopped but not pureed. Remove from the bowl, and repeat with the pepper & cucumber.

In a large bowl, whisk together the vinegar, lemon juice, oil, and tomato juice. Add the cayenne, salt, pepper and chopped dill to the vinegar mixture. Add the chopped vegetables and minced onion and mix well. Serve very cold, garnished with sprigs of fresh dill and chopped mango.

Adapted from “At Blanchard’s Table” – serves 8