Gazpacho

Gazpacho

Gazpacho

Prep Time 10 mins
Cook Time 20 mins
Servings 6

Notes

Ingredients

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

Instructions

  1. Using a food processor with a steal blade, coarsely chop each vegetable separately.
  2. Make sure to NOT over-process!
  3. After each vegetable is chopped, combine them into a large bowl.
  4. Stir in garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. It’s best to allow the flavors to chill and marry overnight.

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Margaritas hold a dear place in my family’s heart. Not only have we used my grandfather’s award-winning recipe at Casa Vega since 1956 but my father also wanted to name me Margarita, the Mexican equivalent of Margaret. Thankfully, my mom talked sense into him and made the point the daughter of Casa Vega can not be named Margarita. I may not be named after this special drink but the story will always make me smile.