2 Hothouse cucumbers halved and seeded but not peeled
4 Red Bell Peppers, cored and seeded
8 Plum Tomatoes
1 Large (or 2 small) red onions
6 Garlic cloves, minced
48 oz Tomato Juice
½ cup White Wine Vinegar
½ cup Good Olive Oil
1 tbsp Kosher Salt
2 tsp Freshly ground black pepper
1
Roughly chop all vegetables into 1-inch cubes.
2
Put each vegetable separately into a food processor fitted with a steel blade and pulse just until coarsely chopped. Do not over-process!
3
After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper.
4
Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.
Ingredients
2 Hothouse cucumbers halved and seeded but not peeled
4 Red Bell Peppers, cored and seeded
8 Plum Tomatoes
1 Large (or 2 small) red onions
6 Garlic cloves, minced
48 oz Tomato Juice
½ cup White Wine Vinegar
½ cup Good Olive Oil
1 tbsp Kosher Salt
2 tsp Freshly ground black pepper