Gazpacho - The Barefoot Contessa

1 hothouse cucumber, halved and seeded, but not peeled

2 red bell peppers, cored and seeded ( I used 1)

4 plum tomatoes

1 red onion (I used 1/2)

3 garlic cloves, minced

23 ounces tomato juice (3 cups) (I used V-8 juice)

1/4 cup white wine vinegar

1/4 cup good olive oil

1/2 Tbls kosher salt ( I omitted )

1 tsp freshly ground black pepper

Roughly chop the cucumber, 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 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.