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.