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

Soup