Gazpacho is called a summer soup, but don’t let that restrict you.
It’s a great make anytime of the year.
Not only is it great tasting but it’s also very filling, considering what’s in it.

This is a great dish to take to barbecues, a day at the beach
or simply a solemn snack at the kitchen table.

1 hothouse cucumber
1 red bell peppers (cored and seeded)
4 plum tomatoes
1 small to medium red onions (I onion)
2 garlic cloves, minced (3 cloves)
3 cups tomato juice
¼ cup white wine vinegar
¼ cup olive oil (cold pressed)
½ tbsp. kosher salt (I use regular)
¾ tsp. freshly ground black pepper


The gazpacho should be chunky never pureed.
Place each vegetable separately into food processor until coarsely chopped.
After each vegetable is processed, combine them in a large bowl and add garlic,
tomato juice, vinegar, olive oil, salt and pepper.
Mix well and chill before serving.
The longer the gazpacho sits, the more the flavours develop.

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