6 lg. ripe tomatoes
2 sweet red peppers
2 med.-size yellow onions
2 lg. shallots
2 lg. cucumbers

Coarsely chop each vegetable. Reserve tomato juice and add to dressing below. 1/2 c. olive oil 1 1/2 c. canned tomato juice

Whisk together in a bowl. Add to above juice mixture: Freshly ground black pepper to taste 1/2 c. chopped fresh dill

In a blender or food processor, puree vegetables in small batches, adding tomato juice mixture as necessary to keep blades from clogging. Do not puree completely; gazpacho should retain some of its crunch. Stir in cayenne, pepper and dill. Cover and chill at least 4 hours. Serve in chilled bowls or mugs. 8-10 portions.