Recipes from TSW2013 :: Gazpacho

(1) Cucumber
(2) Red Bell Peppers, cored and seeded
(4) Plum Tomatoes
(1) Red Onion
(3) Garlic Cloves, minced
(3) cups Tomato Juice
(1/4) cup White Wine Vinegar
(1/4) cup Olive Oil
(1/2) tsp Salt
(1) tsp ground black pepper

Roughly chop the cucumbers, bell peppers, tomatoes, and red onions 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 the gazpacho sits, the more the flavor develops.

copyright 1999 The Barefoot Contessa Cookbook