Gazpacho

1 green bell pepper, diced
4 ripe tomatoes, peeled and diced
1 large Vidalia onion, chopped
3 cloves garlic
2 cups tomato juice or tomato juice cocktail
1/4 cup red wine
Juice of 1 lime
3 scallions, coarsely chopped
Red pepper flakes

In a food processor or blender, puree all the ingredients except the scallion and red pepper flakes. Strain the mixture in a fine mesh sieve or layers of cheesecloth. Chill covered overnight for flavors to fully marry. Serve in chilled glasses or bowls, garnished with chopped scallion and season with red pepper flakes.

Audrey