The flavors of the gazpacho will develop the longer it sits, so allowing it to chill for a few hours before serving will really intensify the flavors of this terrific soup.
1 long English cucumber, about 12 ounces, halved lengthwise and seeded, but not peeled, cut into large dice, about 2 cups
2 red bell peppers, cored, seeded and cut into large dice, about 3 cups
4 plum tomatoes large dice, about 12 ounces or 2 cups
1 small red onion diced, about 4-5 ounces or one cup
3 garlic cloves, minced very fine or pushed through a garlic press, about 2 tablespoons
3 cups tomato juice
¼ cup white wine vinegar
¼ cup extra virgin olive oil
½ teaspoon kosher salt
1 teaspoon freshly ground black pepper
Sour cream, for garnish (optional)
- Cut the cucumber, peppers, tomatoes and onion into large dice.
- In a food processor, pulse the cucumber until coarsely chopped. (Do not over-process – you want some texture from the vegetables in your finished gazpacho.) Pour the chopped cucumber into a very large bowl.
- Repeat this process for each vegetable – separately chopping the peppers until coarse, then the tomatoes, then the onion – and pour each processed vegetable into the same large bowl.
- Add the garlic, tomato juice, vinegar, olive oil, salt and pepper. Mix well.
- Take about 3 cups of the mixture and pour it back into the food processor. Process until pureed. Pour the pureed mixture back into the bowl and mix again. Note: This step is optional – you can leave your gazpacho chunky if you like. We prefer ours slightly more pureed – but not completely processed.
- Chill in the refrigerator for a few hours before serving.
- When ready to serve, spoon into a soup bowl and add a dollop of sour cream for garnish (optional).