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2 hothouse cucumbers, halved and seeded, but not peeled
Roughly chop the cucumbers, bell peppers, tomatoes and red onions into 1" 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 more gazpacho sits, the more the flavors develop.
Hothouse cucumbers (English or seedless) cucumbers are the long thin ones usually wrapped. Not only do they have fewer seeds, but the flavor is much sweeter than traditional cucumbers.
Poster's Notes:
I confess that I didn't have kosher white wine vinegar so I used red and it was fine.
Posted by Omi Cantor
Nutritional Info Per Serving: N/A
3 red bell peppers, cored and seeded
8 plum tomatoes
2 red onions
6 garlic cloves, minced
46 oz. tomato juice (6 cups)
1/2 cup of white wine vinegar
1/2 cup good olive oil
1 tablespoon kosher salt
1-1/2 teaspoons freshly ground pepper
This was made last week for Father's Day. It's a keeper and it is very easy if you prepare ahead of time and it can be made ahead of time. It has kept for days and it is pareve. From the Barefoot Contessa Cook Book by Ina Garten. Her notes: It should be chunky and spicy, but not hot and never pureed or it will taste like V-8 in a bowl. To get the right texture, we chop each vegetable separately in the food processor.