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.