Gazpacho Ingredients 1 hothouse cucumber, halved and seeded, but not peeled 2 red bell peppers, cored and seeded 5 plum tomatoes 1 red onion 4 garlic cloves, minced 23 ounces tomato juice (3 cups) 6 TBS white wine vinegar (1/4 cup + 2TBS) 1/4 cup good olive oil 2 teaspoon kosher salt 1-2 teaspoon freshly ground black pepper (or to taste) Instructions Roughly chop the cucumbers, bell peppers, tomatoes, and red onions. Put each vegetable separately into a food processor until it is coarsely chopped, being careful not to 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 gazpacho sits, the more the flavors develop.