Summer Gazpacho

Makes 4-6 servings
Adapted from Ina Garten's Recipe

1 hothouse cucumber, halved and seeded, but not peeled
1 red bell peppers, cored and seeded
4 plum tomatoes
1/4 red onion, more if desired
1 garlic cloves, minced, more if desired
23 ounces tomato juice (3 cups)
1/4 cup white wine vinegar
1/4 cup good olive oil
1/2 tablespoon kosher salt
1 teaspoon or more of Garlic chili sauce
1 teaspoons freshly ground black pepper

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!

After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, garlic chili sauce, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.

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