Gazpacho is a wonderful meal for the summer, and this one only takes 20 minutes to make. Feel free to make a big batch and save the leftovers for later in the week.
4-6 servings
Ingredients
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
Directions
1. Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes.
2. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Note: Do not overprocess.
3. After each vegetable is processed, combine them in a large bowl
4. Add the garlic, tomato juice, vinegar, olive oil, salt, and pepper.
5. Mix well and chill before serving. Note: The longer gazpacho sits, the more the flavors develop.
*Recipe courtesy of FoodNetwork.com
