Gazpacho

By á-174942

Ingredients

• 1 hothouse cucumber halved, seeded, but not peeled
• 2 red bell peppers cored, seeded
• 4 plum tomatoes
• 1 red onion
• 3 garlic cloves minced
• 23 ounces tomato juice - (3 cups)
• 1/4 cup white wine vinegar
• 1/4 cup good olive oil
• 1/2 tablespoon kosher salt
• 1 teaspoon freshly-ground black pepper

Details

Servings 1

Preparation

Step 1

Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not overprocess!

After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.

This recipe yields ?? servings.