Ina Garten's Gazpacho

Ingredients

• Cucumber

  With peel, raw

  1 cucumber or 301g

• Red bell pepper

  Sweet, raw

  2 medium or 238g

• Tomatoes

  Red, ripe, raw, year round average

  4 medium whole or 492g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  3 clove or 9g

• Tomato juice

  Canned, without salt added

  3 cup or 729g

• Red wine vinegar

  ¼ cup or 60g

• Olive oil

  Salad or cooking

  ¼ cup or 54g

• Salt

  Table

  ½ tbsp or 9g

• Pepper

  Spices, black

  1 tsp or 2g

Directions

1. Halve and seed the cucumber without peeling it. Mince the garlic.
2. Roughly chop all vegetables into 1-inch pieces. Using a food processor, pulse each vegetable separately until roughly chopped, being careful not to overprocess.
3. Mix all the chopped vegetables together with the tomato juice, red wine vinegar, olive oil, salt, and pepper. Chill the gazpacho before serving.