 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
|
Use good quality olive oil for this recipe. Try the spicier tomato juices if you really want to give it an extra kick! Ingredients:
1 english cucumber, halved but not peeled |
2 red bell peppers, cored and seeded |
4 plum tomatoes |
1 red onion |
3 garlic cloves, minced |
3 cups tomato juice |
1/4 cup white wine vinegar |
1/4 cup olive oil |
1/2 tablespoon kosher salt |
1 teaspoon ground black pepper |
Directions:
1. Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not overprocess!
2. 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.
|
|