Gazpacho Recipe

Ingredients
- 2 cucumbers, seedless, seeded and chopped, not peeled
- 3 red bell peppers, cored, seeded, and chopped
- 8 tomatoes, chopped
- 2 red onions, chopped
- 6 cloves garlic, minced or pushed through garlic press
- 6 cup tomato juice
- ½ cup sherry vinegar
- ½ cup olive oil
- salt, to taste
Directions
- Run each vegetable through food processor until finely chopped but not pureed
- After each vegetable is processed, place in a large bowl and mix in balance of ingredients
- Chill for at least 4 hours or overnight
- Puree ½ of the soup and add back to bowl
- Ladle into bowls and finish with some fresh herbs before serving
Notes
Fresh tomatoes can be used in place of tomato juice. Place about 6 tomatoes in a blender and process until smooth. Pass through a sieve or cheesecloth to remove seeds and skins.
Favorite Gazpacho
- 2 each cucumbers (seedless, seeded and chopped, not peeled)
- 3 each red bell peppers (cored, seeded and chopped)
- 8 Each tomatoes (chopped)
- 2 each red onions (chopped)
- 6 cloves garlic (minced or use garlic press)
- ½ cup sherry vinegar
- ½ cup olive oil
- Salt to taste
Run each vegetable through food processor until finely chopped but not pureed
After each vegetable is processed, place in a large bowl and mix in balance of ingredients
Chill for at least 4 hours or overnight
Puree ½ of the soup and add back to bowl
Ladle into bowls and finish with some fresh herbs before serving