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Fresh Gazpacho (07.12.13)

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Posted at 11:39 AM, Jul 12, 2013
and last updated 2013-07-12 22:49:44-04

by Jennifer Burns, Dan's Market

  • 1 cucumber, halved and seeded, but not peeled
  • 1 red bell pepper, cored and seeded
  • 6 tomatoes
  • 1/4 onion
  • 2 garlic cloves, minced
  • 3 cups tomato juice
  • 1/4 cup white wine vinegar
  • 1/4 cup olive oil
  • 1/2 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper

Roughly chop the cucumbers, bell peppers, tomatoes, and red onion into 1-inch cubes. Put the vegetables into a food processor fitted with a steel blade and pulse until they are coarsely chopped. Do not over process.

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.