ingredients:
1 hothouse cucumber (halved and seeded, but not peeled)โจ2 red bell peppers (cored and seeded)โจ4 plum tomatoesโจ1 red onionโจ3 garlic cloves (minced)โจLiquids and Seasonings:โจ23 ounces tomato juice (about 3 cups)โจ1/4 cup white wine vinegarโจ1/4 cup good olive oilโจ1/2 tablespoon kosher saltโจ1 teaspoon freshly ground black pepper
how to cook step by step
Prepare the Vegetables:โจRoughly chop the cucumber, bell peppers, tomatoes, and red onion into 1-inch cubes.โจPut each vegetable separately into a food processor fitted with a steel blade and pulse until coarsely chopped. Do not overprocess!โจCombine Ingredients:โจAfter each vegetable is processed, combine them in a large bowl.โจAdd the minced garlic, tomato juice, white wine vinegar, olive oil, salt, and pepper. Mix well.โจChill and Serve:โจChill the gazpacho in the refrigerator for at least 2 hours before serving to allow the flavors to meld.โจServe cold, garnished with additional chopped vegetables or fresh herbs if desired.โจEnjoy your homemade gazpacho!
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