gazpacho

ingredients:

1 hothouse cucumber (halved and seeded, but not peeled) 2 red bell peppers (cored and seeded) 4 plum tomatoes 1 red onion 3 garlic cloves (minced) Liquids and Seasonings: 23 ounces tomato juice (about 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

how to cook step by step

Prepare the Vegetables: Roughly chop the cucumber, bell peppers, tomatoes, and red onion into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until coarsely chopped. Do not overprocess! Combine Ingredients: After each vegetable is processed, combine them in a large bowl. Add the minced garlic, tomato juice, white wine vinegar, olive oil, salt, and pepper. Mix well. Chill and Serve: Chill the gazpacho in the refrigerator for at least 2 hours before serving to allow the flavors to meld. Serve cold, garnished with additional chopped vegetables or fresh herbs if desired. Enjoy your homemade gazpacho!

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