Chunky Gazpacho - a summer harvest

We recently held an evening tea where we featured herbs and the vegetable harvest of the season. For this reason, we served a chunky Gazpacho, a chilled vegetable soup reminiscent of the flavors of southern Spain. The Gazpacho included local fresh organic veggies, rounding out the end of the summer harvest. It's a great way to use an abundance of tomatoes, peppers, and cucumbers. The recipe was requested by several attendees, and we're happy to share it here. 

Chunky Gazpacho
2 cucumbers, peeled, halved, and seeded
3 red or green bell peppers, cored and seeded
8 plum tomatoes
2 red onions
6 garlic cloves, minced
46 ounces tomato juice (V-8)
1/4 c. white wine vinegar
1/4 c. dark balsamic vinegar
1/3 c. olive oil (may decrease this amount)
1 Tbsp. salt
2 Tbsp. pepper
1 c. minced parsley (or basil)
1 Tbsp. sugar (optional)

Prepare all the veggies. Roughly chop the cucumbers, peppers, tomatoes, and onions into 1-inch cubes.  Process each vegetable separately in a food processor fitted with a steel blade and pulse until it is coarsely chopped.  Do not over process! Combine all chopped veggies in a one-gallon jar or large bowl.  Add the minced garlic, tomato juices, vinegar, oil, and seasoning.  Mix well.  Chill before serving. It is recommended you prepare the gazpacho several days before you plan to serve it so the flavors develop and blend together. Serve topped with croutons, if desired.