Gazpacho

Use good quality olive oil for this recipe. Try the spicier tomato juices if you really want to give it an extra kick!

• Ready In: 20 mins
• Serves: 4-6

Ingredients

• 1  English cucumber, halved but not peeled
• 2  red bell peppers, cored and seeded
• 4  plum tomatoes
• 1  red onion
• 3  garlic cloves, minced
• 3  cups tomato juice
• 1⁄4 cup white wine vinegar
• 1⁄4 cup olive oil
• 1⁄2 tablespoon kosher salt
• 1  teaspoon ground black pepper

Directions

1. Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not overprocess!
2. 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.