With lots of extra tomatoes, plus cooked beets in my fridge, I adapted a summer gazpacho recipe that was in the local paper. Note: when I cook, amounts tend to be "approximate" ; >)
Directions:
Chop and combine ingredients in a high-powered blend or food processor. The recipe says to puree, but I like a little chunkiness.
Ingredients:
6 cooked beets
6 tomatoes
1 large sweet bell pepper
1 cucumber
1 tsp. minced garlic
1/3 c. red wine vine
salt/pepper to taste
jalapeno pepper (optional)