Chilled Gazpacho

  • 5 Roma tomatoes
  • 3 cups tomato juice (I used organic w/ no salt added from Whole Foods)
  • 1 medium red onion
  • 3 garlic cloves
  • 2 medium cucumbers
  • 2 Tbsp. red wine vinegar
  • Salt & Pepper to taste
  • a food processor, blender, or hand-held immersion blender   
1) Wash all vegetables.  Coarsely chop the Roma tomatoes. Add to food processor.
2) Peel the cucumbers. Coarsely chop 1 1/2 of them. Add to food processor.  Dice the other 1/2 cucumber and set aside to be used as a topping.
3) Peel and coarsely chop the red onion.  Add to food processor.
4) Peel and coarsely chop garlic cloves. Add to food processor.
5) Add 1 1/2 cups of the tomato juice to the vegetables in the food processor.  Cover and pulse until the vegetables are chopped, but DO NOT OVER-PROCESS!
6) Transfer the mixture to a large bowl and add the remaining 1 1/2 cups of tomato juice.  Stir to incorporate.
7) Add 3 tablespoons of red wine vinegar (white wine vinegar will do also).
8) Add salt and pepper to taste and mix one more time.
9) Chill in the refrigerator for an hour.  The longer it sits, the more time the flavors incorporate.
10) Serve with chopped cucumber, finely chopped left over vegetables, black olives, or croutons.