By Anna Fischer Wulff
Cool and refreshing. Gazpacho is great after a day of yard work or any day!
Easy Summer #Gazpacho
1 cucumber, halved and seeded, but not peeled
2 red bell peppers, cored and seeded
2 cans diced tomatoes
1 red onion
3 garlic cloves, minced
23 ounces tomato juice (3 cups)
1/4 cup white wine vinegar
1/4 cup olive oil
1/2 tablespoon salt
1 teaspoons ground black pepper
Roughly chop the cucumbers, bell peppers, and red onions. Put vegetables 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 with diced tomatoes, garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.