Garden Gazpacho

Submitted By: Downhome Editors

91 Views | 4 Likes

Difficulty: easy Prep Time: Total Time:

1 large English cucumber - halved, seeded, and chopped
2 red bell peppers, seeded and chopped
1/2 cup chopped red onion
2 stalks celery, chopped
5 plum tomatoes, quartered and seeded
2 cloves garlic, or more to taste
3 cups low-sodium tomato juice
1/4 cup white wine vinegar
1/4 cup extra-virgin olive oil
1 tsp freshly ground black pepper
1 tsp sea salt
1 tsp dried basil
1 tsp dried parsley
1/2 tsp red pepper flakes, or more to taste (optional)

Place cucumber in a food processor; pulse five to six times to chop into very small pieces. Transfer to a large bowl. Repeat with red bell peppers, red onion, and celery, pulsing each into very small pieces in the food processor and transfer to the bowl. Combine plum tomatoes and garlic in the food processor and pulse until finely diced. Pour the mixture over the cucumber in the bowl. Pour tomato juice, white wine vinegar, and olive oil over the tomato and cucumber mixture in the bowl. Add sea salt, black pepper, basil, parsley, and red pepper flakes and stir well. Chill until flavours combine and deepen for about two hours. Yields four servings.