Category

gazpacho

Yields1 Serving

 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

Directions

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.

Gazpacho