Gazpacho in a juicer

I've been experimenting with making gazpacho with a juicer rather than blender and sieve. Then add back about 20% of the pulp. 

My no-oil no bread recipe can hardly be simpler. 

2 or 3 cucumbers, peeled.

2 or 3 small asian pears, cored and peeled (or if you are separating the pulp, don't bother to peel; you don't want pear peels in the pulp). 

6 or 7 garden tomatoes

2 red bell peppers, cooked 2 min. in microwave, cored

2 cloves garlic

1/2 sweet raw onion

1 tbs. dried tarragon leaves

1 tsp. salt

about 1 tbs. lemon juice.

A little ice water

Run all the vegetables through juicer and add back roughly 20% of the pulp. Then use immersion blender till smooth. Can add up to 1/4 cup olive oil before blending if you like that; it makes it smoother and richer in a way, but less "gardeny." I like it without. Cooking the bell peppers makes them sweeter and less astringent tasting. Chill before serving. Makes about 1/2 gallon.