Gazpacho

Ingredients

• 1 teaspoons pepper black freshly ground
• 1  hothouse cucumber peeled halved seeded
• 3  garlic cloves minced
• 0.5 tablespoon kosher salt 
• 0.3 cup olive oil good
• 4  plum tomatoes 
• 2  bell peppers red cored seeded
• 1  onion red
• 3 cups sacremento tomato juice 
• 0.3 cup citrus champagne vinegar 

Equipment

• food processor
• bowl

Directions

1. Watch how to make this recipe.
2. 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!
3. After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper.
4. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.