3 06 2008

(A summery soup served cold)

2 cucumbers, halved & seeded (not peeled)
3 red bell peppers, cored & seeded
8 plum tomatoes
2 red onions (white would work, just not so pretty!)
6 garlic cloves, minced
46 oz tomato juice (6 c.) — organic available at commissary
1/2 c. white wine vinegar
1/2 c. olive oil
1 T. kosher salt
1 1/2 t. ground black pepper

Roughly chop the cucumbers, peppers, tomatoes, onions into 1-inch cubes. Then put each veggies separately into a food processor & pulse until coarsely chopped. Do not overprocess. After each one is processed, combine them in a LARGE bowl and add garlic, juice, vinegar, oil, salt & pepper. Mix well and chill before serving. The longer gazpacho sits, the more flavors develop.




2 responses

7 06 2008

The Gazpacho is great. I used V8 hot and spicy instead of tomato juice and have enjoyed it for dinner twice so far. Thanks so much for the great recipe.

7 06 2008

That’s funny! I used V8 too (it’s what I had in the cupboards) and I used regular white vinegar cuz I didn’t have white wine vinegar. Still VERY yummy and healthy tasting!

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