Gazpacho

This was my first time, with this recipe. It couldn't be easier! It's so nice and light and refreshing! I served this with cheese quesadillas, for the boys to dip!

Gazpacho (original recipe)

Ingredients: 1 hothouse cucumber, halved and seeded, but not peeled

2 red bell peppers, cored and seeded (I used jarred roasted red peppers. The fresh ones were too expensive, in the store, and I already had these, at home.)

4 plum tomatoes

1 red onion (I used half. Sometimes, our red onions are strong.)

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.