Serving Size :  8                                           Preparation Time : 45 minutes

Ingredients

  • 2                                      hot house cucumbers halved and seeded, not peeled
  • 3                                      red bell peppers , cored and seeded
  • 8                                      plum tomatoes
  • 2                                      red onions
  • 6                                      garlic cloves, minced
  • 46 oz                               tomato juice
  • 1/2 cup                           white wine vinegar
  • 1/2 cup                           good olive oil,  (not that much)
  • 1 tablespoon                  kosher salt
  • 1 1/2 teaspoons             pepper, freshly ground

Roughly chop the cucumbers, bell peppers, tomatoes, and red onion 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 over process!!!!
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.

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NOTES : Try Parmesan Croutons on top. Garnish with chopped avocado and sour cream or yogurt. Pass some hot pepper sauce.

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