GAZPACHO - INA GARTEN

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GAZPACHO - INA GARTEN image

Categories     Soup/Stew     Tomato     Appetizer     No-Cook     Quick & Easy     Summer     Healthy

Yield 4-6 people

Number Of Ingredients 10

1 hothouse cucumber, halved and seeded, but not peeled
2 red bell peppers, cored and seeded
4 plum tomatoes
1 red onion
3 garlic cloves, minced
23 ounces tomato juice (3 cups)
1/4 cup white wine vinegar
1/4 cup good olive oil
1/2 tablespoon kosher salt
1 teaspoons freshly ground black pepper

Steps:

  • Directions 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 overprocess! After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.

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