Gazpacho

Name: Gazpacho
Prep time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 to 6 servings
Cuisine: european
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

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Level: Easy
Total: 20 min

Prep: 20 min

Yield: 4 to 6 servings

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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

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Watch how to make this recipe.

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.