- 1 cucumber, halved and seeded, but not peeled
- 2 red bell peppers, cored and seeded
- 4 plum tomatoes
- 1 red onion
- 3 cloves minced garlic
- 23 ounces tomato juice (3 cups)
- 1/4 cup white wine vinegar
- 1/4 cup olive oil
- 1/2 tablespoon sea salt
- 1 teaspoon black pepper
Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into food processor fitted with a steel blade and pulse until it is coarsely chopped. Be careful not to over process. The soup should be slightly chunky.
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 gazpacho sits, the better the flavor.
