Yield: 10 servings

•  

  Gazpacho Base

   
•  ¾

  pound fresh tomatoes

   
•  2

  large green peppers, sliced in thin strips

   
•  1

  stalk green onion, chopped

   
•  1

  pound cucumbers, sliced

   
•  1

  medium red pepper, sliced in thin strips

   
•  1

  medium yellow pepper, sliced in thin strips

   
•  ¾

  pound celery hearts, sliced in half moons

   
•  1 ½

  cups extra virgin olive oil