This seems to be the week of making dishes that I have always wanted to try.  Gazpacho is something that I definitely did not want to eat as a kid and never thought I would want to eat it later.  We age.  We want to eat healthier and it is hot outside.  So what exactly is Gazpacho.  I looked up the origin.  Gazpacho is a tomato based soup from the Southern Spanish region of Andalucia.  Said more simply, it is a cold vegetable and healthy soup.

Middle bowl low angle 500

Middle bowl 500

Ingredients (adapted from Ina Garten):
1 hothouse cucumber, halved and seeded, but not peeled
2 red bell peppers, cored and seeded
4 plum tomatoes
1 red onion
3 garlic cloves, minced
23 ounces tomato juice (3 cups)
1/4 cup white wine vinegar
1/4 cup good olive oil
1/2 tablespoon kosher salt
1 teaspoons freshly ground black pepper

Ingredients 500
Directions
Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes.

Veggies 500

Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not over process!

Tomato juice added 500

After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper.

Mixed in bowl 500

Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.  Enjoy!