|2 Hothouse cucumbers; halved and seeded but not peeled|
|3 Red bell peppers; cored and seeded|
|8 Plum tomatoes|
|2 Red onions|
|46 ouncestomato juice; (6 cups) sacramento tomato juice is best|
|1/2 cupWhite wine vinegar|
|1/2 cupvirgin olive oil|
|1 tablespoonKosher salt|
|1 1/2 teaspoonBlack Pepper; freshly ground|
Roughly chop the cucumbers, bell peppers, tomatoes and red onions into 1-inch cubes. Put each vegetable seperately into a food processor fitted with a steel blade and pulse until 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 the gazpacho sits, the more the flavours develop.
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Serve with Parmesan Croutons [I posted this recipe.]
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