Makes 12 cups

1 cup chopped red onions
2 cups chopped green bell pepper
2 cups chopped English cucumber
2 1/2 cups canned whole peeled tomatoes, juice reserved
1 tablespoon chopped garlic
2 tablespoons kosher salt
1/4 teaspoon cayenne
1/4 cup tomato paste
2 tablespoons white wine vinegar
1/4 cup extra virgin olive oil
2 tablespoon fresh lemon juice
3 cups tomato juice, use reserved juice and add tomato juice if necessary
herbs from the garden, roughly chopped

1.    Blend all the ingredients in a blender until the gazpacho is smooth.
2.    Taste and adjust seasoning as necessary.