Gazpacho

By garciamoss

Ingredients

• 2 hothouse cucumbers, halved and seeded, but not peeled
• 3 red bell peppers, cored and seeded
• 8 plum tomatoes
• 2 red onions
• 6 garlic cloves, minced
• 46 ounces tomato juice (6 cups)
• 1/2 cup white wine vinegar
• 1/2 cup good olive oil
• 1 tablespoon kosher salt
• 1 1/2 teaspoons freshly ground black pepper

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.