gazpacho

earlier this week, j and i enjoyed homemade gazpacho with my parents. while, i agree with my little brother that eating gazpacho is a little like digging into salsa with a spoon, i do think it's great my mom did some chopping and dropping in her kitchen. this inspired me to check out some gazpacho recipes online and after some taste testing, my favorite hails from the divine barefoot contessa. happy tasting!

courtesy of: ina garten
serves: 4 -6
20 min

- 1 hot house cucumber, halved and seeded (not peeled)
- 2 red bell peppers, cored and seeded
- 4 plum tomatoes
- 1 red onion
- 3 garlic cloves, minced
- 23oz tomato juice (3 cups)
- 1/4 cup white wine vinegar
- 1/4 cup olive oil
- 1/2 tbsp salt
- 1 tsp black pepper

1. roughly chop the cucumber, peppers, tomatoes, and onion into 1" cubes. put each veggie separately into a food processor fitted with a steel blade and pulse until coarsely chopped. do not over process!

2. after each veggie is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt and pepper. mix well and chill well before serving. the longer the vegetables sit, the richer the flavors.