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
  • 24 ounces tomato juice (3 cups)
  • ¼ cup white wine vinegar
  • ¼ cup good olive oil
  • ½ tablespoon kosher salt
  • 1 teaspoon 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.

  • Source: Ina Garten
  • Prep Time: 20min
  • Total Time: 20min
  • Recipe Yields: 4 to 6 servings
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