AuthorJeanne PetrucciCategoryDifficultyBeginner
Yields1 Serving
 2 hothouse cucumbers, seeded and chopped but not peeled
 3 red peppers, cored, seeded and chopped
 8 tomatoes, mixed heirloom, chopped
 1 small red onion, chopped
 6 small garlic cloves, minced or pushed through garlic press
 6 cups quality tomato juice
 ½ cup sherry vinegar
 ½ cup quality extra virgin olive oil
 sea salt to taste
1

Run each vegetable through food processor until finely chopped but not pureed.

2

After each vegetable is processed, place in a large bowl and mix in balance of ingredients.

3

Chill for at least 4 hours or overnight.

4

Puree ½ of the soup and add back to bowl.

5

Ladle into bowls and finish with some fresh herbs before serving.

Note: Fresh tomatoes can be used in place of tomato juice. Place about 6 tomatoes in blender and process until smooth. Pass through a sieve or cheesecloth to remove seeds and skins.

Ingredients

 2 hothouse cucumbers, seeded and chopped but not peeled
 3 red peppers, cored, seeded and chopped
 8 tomatoes, mixed heirloom, chopped
 1 small red onion, chopped
 6 small garlic cloves, minced or pushed through garlic press
 6 cups quality tomato juice
 ½ cup sherry vinegar
 ½ cup quality extra virgin olive oil
 sea salt to taste

Directions

1

Run each vegetable through food processor until finely chopped but not pureed.

2

After each vegetable is processed, place in a large bowl and mix in balance of ingredients.

3

Chill for at least 4 hours or overnight.

4

Puree ½ of the soup and add back to bowl.

5

Ladle into bowls and finish with some fresh herbs before serving.

Note: Fresh tomatoes can be used in place of tomato juice. Place about 6 tomatoes in blender and process until smooth. Pass through a sieve or cheesecloth to remove seeds and skins.
Favorite Gazpacho