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Gazpacho

November 16, 2016 By: Gwen Carden Comments

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Tagged: Main Dish Snack Time Tomatoes Gazpacho Dinner Onions Tomatoes Garlic Cucumber Peppers Spanish Lunch Breakfast Soups & Stews Mediterranean Brunch Garlic Bell Pepper

Prep:: 20 minutes
Cook:: 20 minutes
Serves:: 4-6

Is it a soup? Is it a salad? Is it a beverage? Who cares when getting your veggies from this Spanish-inspired recipe is this refreshing and delicious! Serve it with ciabatta and olive oil for dipping or with herbed goat cheese any time of the day or night.

Ingredients

Select ingredients:

1 unpeeled cucumber cut in half lengthwise

2 red bell peppers, cored and seeded

4 plum tomatoes

1 red onion

3 garlic cloves, minced

3 cups (24 ounces) ounces tomato juice

1/4 cup white wine vinegar

1/4 cup good olive oil

1 teaspoon freshly ground black pepper

Directions

Cut the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes.
Add the cucumbers to a food processor and use the pulse feature until it is coarsely chopped. Remove the cucumbers. Repeat with each of the other vegetables, processing separately, the same way.
Take care not to over-process.
Combine the vegetables in a large bowl, add all other ingredients, mix well and chill.
Since the flavors improve with time, you can make this a day ahead.

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