Ingredients

• 1 cucumber, halved and seeded
• 2 red bell peppers, cored & seeded
• 4 plum tomatoes
• 1 red onion
• 3 garlic cloves, minced
• 3 cups tomato juice
• ¼ cup white wine vinegar
• ¼ cup olive oil
• ½ tbsp kosher salt
• 1 tsp freshly ground black pepper

Directions

1. Roughly chop the cucumbers, bell peppers, tomatoes and red onions into 1-inch cubes.
2. Put each vegetable separately into a food processor and pulse until it is coarsely chopped.
3. After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil salt, and pepper.
4. Mix well and chill before serving.
5. The longer gazpacho sits, the more the flavours develop.