Gazpacho

Ingredients

1 English cucumber, halved and seeded, but not peeled

2 red bell peppers, cored and seeded

4 plum tomatoes

1 small red onion

1-½ tsp. chopped garlic

1 T. lemon or lime juice

32 oz. bottle tomato juice

¼ cup good olive oil

1-½ tsp. kosher salt

1 tsp. freshly ground black pepper

Roughly chop the cucumbers, bell peppers, tomatoes, and red onion.

Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped.

After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, lime juice, olive oil, salt and pepper.

Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.

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Note: I used the Vitamix and put everything together in the processor. I did not peel the tomatoes as originally called for and only used half the cucumber. I kept tasting and did add a little more lime juice and tomato juice.

Combined from:

Barefoot Contessa

French Laundry

Bev Schwartz

2015