(adapted from The Barefoot Contessa Cookbook by Ina Garten)
The bounty from our local farm market yielded a favorite summer treat.
2 lg. pickling cucumbers, halved lengthwise and seeded (do not peel)
3 red bell peppers, cored and seeded
8 lg. or 16 sm. paste tomatoes (Roma or plum)
1 lg. sweet onion
5 garlic cloves, finely minced
6 c. tomato or vegetable juice
1/2 c. white wine vinegar
1/2 c. good olive oil
1 Tbls. Kosher or sea salt
Generous twists of freshly ground black pepper
Roughly chop cucumbers, peppers, tomatoes, and onion. Place each vegetable separately into a food processor with a steel blade attachment and pulse until the vegetable is coarsely chopped (be careful not to create mush – you want to keep each vegetable chunky). Repeat this process with each vegtable and combine them in a large bowl. Add garlice, tomato or vegetable juice, vinegar, olive oil, salt, and pepper. Stir to mix. Chill in the refrigerator before serving.
Note: the longer the gazpacho sits, the better the flavors will “marry”.