A wonderful fresh gazpacho. It gets better day by day; after a week (in the frig!) it is simply outstanding. I have made this using the food processor but then add some hand-diced tomatoes for additional texture. A great summer meal.

Ingredients

6 serv.

English cucumber, halved but not peeled1
red pepper, cored and seeded↗1
green pepper, cored and seeded↗1
plum tomatoes↗4
red onion↗1
garlic cloves (or more)↗3
cups tomato juice↗5 -6 cups
cup white wine vinegar↗1⁄4 cup
cup olive oil↗1⁄4 cup
teaspoons kosher salt↗1 1⁄2 teaspoons
teaspoon pepper↗3⁄4 teaspoon

Step-by-step instructions

1
Roughly chop the cucumbers, peppers, tomatoes and red onion into 1-inch cubes. Put each vegetable, separately, into a food processor fitted with the steel chopping blade. Pulse each until coarsely chopped. Do no overprocess!
2
After each vegetable is cut, combine them in a large bowl (preferably that has a cover). Add garlic and mix well. Whisk together the olive oil and vinegar; add salt and pepper. Combine with tomato juice then pour the combination over the vegetables. Mix well.
3
Chill thoroughly before serving.

Source: food.com

Original recipe ↗

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