Orange Gazpacho

1 small red onion, finely chopped
1 tomato, diced
1 yellow pepper, cored, seeded, and chopped
1 cucumber, peeled, seeded, and diced
1/2 c. tomato juice
1/2 c. orange juice
Salt to taste

Combine all ingredients. Remove half the mixture to a food processor; pulse briefly. (Do not use a blender -- soup should remain chunky.) Add back into remaining mixture. Chill for 2 hours before serving.

Makes 4 cups.

Adapted from Recipes from the Night Kitchen, p. 136.