Gazpacho Adapted From Barefoot Contessa

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 6
• 1 english cucumber, halved but not peeled
• 1 red pepper, cored and seeded
• 1 green pepper, cored and seeded
• 4 plum tomatoes
• 1 red onion
• 3 garlic cloves (or more)
• 5 -6 cups tomato juice
• 1/4 cup wine vinegar
• 1/4 cup olive oil
• 1 1/2 teaspoons kosher salt
• 3/4 teaspoon pepper

Recipe

• 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.