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Gazpacho, Ina Garten
Nb persons: 6
Yield:
Preparation time: 20 min
Total time:
Source:
| 1 | cucumber, hothouse halved and seeded, but not peeled |
| 2 | red bell peppers, cored and seeded |
| 4 | plum tomatoes |
| 1 | red onion |
| 3 | garlic cloves, minced |
| 23 ounces | tomato juice, (3 cups) |
| 1/4 cup | white wine vinegar |
| 1/4 cup | good olive oil |
| 1/2 tablespoon | kosher salt |
| 1 teaspoons | freshly ground black pepper |
Directions
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, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.
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