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
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.
3 Videos | Photo: Gazpacho Recipe

















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By kera719
on June 17, 2013
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Awesome with just a few additions/modifications: I used spicy V8 juice, 1 finely chopped jalapeno, (could have used a bit more imo, a large handful of chopped fresh cilantro and two stalks of finely chopped celery. 1 day later after seasonings settled, spectacular.
By jackaroo1078
on June 14, 2013
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We make this several times a summer and never tire of having it. It's great for a party, too. Serving suggestion: add a dolop of sour cream or yogurt and chopped cilantro to the top of each serving.
By mefogg
on June 08, 2013
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Absolutely delicious! I was a little bit skeptical that the recipe called for tomato juice; however, it was wonderful. The recipe is incredibly tasty, healthy, and best of all, it gets better with age!
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