Classic Gazpacho
 
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Yields: 4-5 servings
Ingredients
  • 1 cucumber, peeled
  • 2 red bell peppers, seeds and membrane removed
  • 4 vine-ripened tomatoes
  • 1 red onion
  • 3 garlic cloves, minced
  • 3 cups tomato juice (23 oz), low-sodium if possible
  • 1/4 cup white wine vinegar
  • 1/4 cup olive oil
  • 1 tsp kosher salt
  • 1 tsp ground black pepper
Instructions
  1. Roughly chop the vegetables. Puree them separately, one type of vegetable at at time, in a food processor or blender. Process until they reach your desired texture - some prefer their gazpacho chunkier than others. (I like a somewhat smooth gazpacho.)
  2. After each vegetable is pureed, combine them in a large bowl. Stir in the remaining ingredients. Adjust salt and pepper to taste.
  3. Cover and chill in the refrigerator before serving. The gazpacho is best after the flavors have had a day to combine; I recommend preparing it the day beforehand.
  4. Serve and enjoy!
Notes
Barely adapted from The Barefoot Contessa Cookbook via Ezra Pound Cake.
Recipe by Coffee & Quinoa at https://www.coffeeandquinoa.com/2013/08/classic-gazpacho/