If you haven't tried gazpacho, it is a cold tomato and vegetable soup. The best way I could describe it is that it's kind of like a cross between tomato soup and salsa. I made gazpacho this week because Meryl chose it for the second June Barefoot Bloggers recipe (Barefoot Bloggers are food bloggers who cook recipes from Ina Garten, aka the Barefoot Contessa). Anyway, if you haven't tried gazpacho, you should . . . it's a nice antidote to the summer heat.
1 hothouse cucumber, halved and seeded, but not peeled
2 red bell peppers, cored and seeded
4 plum tomatoes
1 red onion
3 garlic cloves, minced
23 ounces tomato juice (3 cups)
1/4 cup white wine vinegar
1/4 cup good olive oil
1/2 tablespoon kosher salt
1 teaspoons freshly ground black pepper
Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes.
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.