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!