Gazpacho

This recipe comes from Caldwell Esselstyn's Prevent and Reverse Heart Disease.

Ingredients
3 medium tomatoes
1 cucumber, peeled
1/2 bell pepper, any color, seeded
1 large rib celery
1/2 large jalapeno pepper, seeded
1/2 small onion
2 garlic cloves
1 14.5 oz can no-salt-added diced tomatoes
1/2 cup chopped parsley or cilantro
2-3 tbs balsamic vinegar
juice and zest of 1 lime, at least 1 tbs
pepper, to taste
green onions or chives, chopped

Directions

1. Chop first four ingredients separately, one by one, in a food processor, pulsing until they are uniformly diced. (You can process the jalapeno, onions, and garlic together.)

2. Combine vegetables in a large bowl. Add diced canned tomatoes, chopped cilantro, vinegar, lime, zest, and pepper and mix. Chill and serve, sprinkled with chopped green onions or chives.

Note from original recipe: Other ingredients can be added -- sliced fresh mushrooms, briefly stir-fried in vegetable broth, wine, or water; 1 can hearts of palm, drained and chopped; stir-fried zucchini, chopped; bok choy, grated carrots, chopped arugula. Use your imagination!

[Edited 5/26/13: This is the only time I've ever eaten gazpacho, so I'm not entirely sure what it's supposed to taste like, but this recipe essentially tastes like pico de gallo except with unnecessary vinegar to spoil the flavor.  Simran refused to eat more than two bites, and after I tasted it, I couldn't handle much more than that either.  I'm not even sure Sameer tried it at all.  If I ever make gazpacho again, I will use an online recipe with lots of positive reviews.]