Gazpacho Recipe

Name: Gazpacho
Prep time: 20 min
Total time: 20 min
Yield: 4 à 6
Ingredients: 1 hothouse cucumber, 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

Ingredients

1 hothouse cucumber, 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

	PREP TIME 20m	TOTAL TIME 20m
YIELD 4 à 6

Instructions

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.

Lunch