Gazpacho

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

INSTRUCTIONS

1. Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch 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.