Gazpacho

gazpacho:  noun, a Spanish-style soup made from tomatoes and other vegetables and spices, served cold.

1 large cucumber, halved and seeded, but not peeled
2 red bell peppers, cored & seeded
4 large plum tomatoes
1 small red onion
3 garlic cloves, minced
23 ounces tomato juice (3 cups)
4 Tblsp. cup white wine vinegar
1/4 cup good olive oil
1/2 T. salt
1 tsp. freshly ground black pepper


 Chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes - you don't have to be precise here. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not overprocess or it will turn to sludge!

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.  


Serve in bowls & garnish with fresh springs of basil or parsley.