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
Instructions
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!
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.
Originally Submitted
7/4/2011
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