Victoria's Kitchen Corner: Gazpacho
Serves 8 to 10
You can serve this with a salad and call it dinner or have it for lunch. Either way it should be chunky and spicy but not hot.
To get just the right texture, chop each vegetable separately in a food processor. Do not overprocess or puree or it will taste like V-8 in a bowl.
Hothouse (English or seedless) cucumbers are the long thin ones usually sold individually wrapped. (Better flavor and fewer seeds)
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
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.
Enjoy!
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