Gazpacho | Recipes

• hidangan: 10 servings

Bahan-bahan

2 hothouse cucumbers, halved and seeded, but not peeled

3 red bell peppers, cored and seeded

8 plum tomatoes

2 red onions

6 garlic cloves, minced

46 ounces tomato juice (6 cups)

1/2 cup white wine vinegar

1/2 cup good olive oil

1 tablespoon kosher salt

1 1/2 teaspoons freshly ground black pepper

Arahan

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.