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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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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 |
23 ounces tomato juice (3 cups) |
1/4 cup white wine vinegar |
1/4 cup good olive oil |
1/2 tablespoon kosher salt |
1 teaspoons freshly ground black pepper |
Directions:
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!
2. 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.
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