Servings 6 servings
Ingredients
- 1 hothouse cucumber, halved and seeded (not peeled)
- 2 red bell peppers, cored and seeded
- 4 plum tomatoes
- 1 medium red onion
- 3 cups tomato juice
- 3 garlic cloves, very finely minced
- 1/4 cup white wine vinegar
- 1/4 cup extra-virgin olive oil
- 3 teaspoons salt
- 1 teaspoon freshly ground black pepper
- Chopped hard-boiled eggs, for garnish (optional)
Instructions
- Roughly chop the cucumbers, bell peppers, tomatoes and red onions.
- Blend each ingredient individually in a food processor until puréed, transferring the puréed ingredients into a large bowl. (Be careful not to over-process the ingredients or the gazpacho will be too thin.)
- Add the tomato juice, garlic, vinegar, olive oil, salt and pepper to the bowl with the puréed veggies, stirring until well combined. Cover the gazpacho and refrigerate it until chilled.
- Once the gazpacho is chilled, serve it topped with chopped hard-boiled eggs (optional).
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