Chunky Gazpacho
- Prep Time20 min
- Ready inChill for 2 hours or overnight
Ingredients
- 1 orange bell pepper
- 1 red bell pepper
- 1 Vidalia onion
- 4 ribs of celery
- 1 cucumber
- 3 cloves garlic, chopped
- 4 ripe tomatoes
- 1/2 tsp cumin
- 2 tsp sea salt
- 2 tsp black pepper
- 3 cups tomato juice
- 1/2 cup red wine vinegar
- 1 lemon, juiced
- 1/4 cup olive oil
Preparation
1
- Cut the cucumber in half and remove the seeds.
- Finely chop the garlic and add to a bowl.
- In a food processor using the pulse button, coarsely chop each vegetable one at a time so as not to overprocess them. Add each batch of chopped vegetables to the bowl.
- Add cumin, salt and pepper and mix well.
- Add the tomato juice, red wine vinegar, lemon juice and olive oil to the bowl and mix well.
- Adjust seasoning to taste.
- Let the soup chill in the refrigerator for at least 2 hours. The longer it rests the more developed the flavors. The soup is better when made the day before.
