148 - Gazpacho

IMG_7690.jpg
IMG_7690.jpg

148 - Gazpacho

50.00
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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.