This gazpacho was on our menu when we first opened in 2011. Delicious, refreshing, and full of the flavors of summer, Craig Page was a good sport to small dice all of these veggies in large batches every morning. He has since left us to pursue a career at the ACC planning department, and no one has had the dedication to make it in that kind of quantity again. Just thinking about gazpacho reminds me of the dance party mornings and huge hugs he used to bring to our kitchen. Here is a recipe for a smaller batch so that you can enjoy this summertime delight in your own home. Be careful if you choose to dance while you dice.

1/2 cup fine diced Vidalia onion

1 cucumber, seeded, (save the cores and seeds) small dice

8 tomatoes, seeded, (save the cores and seeds) small dice

1 red bell pepper, small dice

1 jalapeno, fine dice

1/4 cup red wine vinegar

zest and juice of 1 lemon

6 garlic cloves, minced

2 tablespoons chopped basil

1 tablespoon chopped oregano

1 teaspoon cumin

Combine all ingredients except for tomato and cucumber cores and seeds. Mix well. In a food processor, puree the tomato and cucumber cores and seeds until completely smooth. Strain the solids out, and add the juice to the mixed ingredients. Season with salt to taste. Chill.