Gazpacho (Barefoot Contessa)

By Dottiejk

Ingredients

• 1 hothouse cucumber (Englishorseedles; halved,seeded,not peel
• 1 red pepper; cored, seeded
• 4 plum tomatoes
• 1 red onion
• 3 garlic clove; minced
• 3 cups tomato juice; sacramento, if possible
• 1/4 cup white wine vinegar
• 1/4 cup good olive oil
• 1/2 tablespoon kosher salt
• 3/4 teaspoon freshly ground black pepper

Preparation

Step 1

Roughly chop the cucumber, bell pepper, tomatoes and red onion into one 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.