• 1 cucumber, halved and seeded
  • 2 red bell peppers, cored and seeded
  • 4 plum tomatoes
  • 1 red onion
  • 3 garlic cloves, minced
  • 23 ounces low-sodium tomato juice (3 cups)
  • ¼ cup white wine vinegar
  • ¼ cup good olive oil
  • ½ tablespoon kosher salt
  • 1 teaspoons freshly ground black pepper
  • Handful of cilantro -chopped
  • Optional - ½ jalapeƱo - minced, additional chopped, crushed tortilla chips, Sriracha
  1. Chop the cucumbers, peppers, tomatoes and onion. Process each by itself in a food processor being careful not to over process.
  2. Combine the processed vegetables in a large bowl and add garlic, tomato juice, vinegar, olive oil, kosher salt and pepper.
  3. Mix gazpacho well and chill for a few hours before serving.
  4. We like to add chopped cucumbers and avocado to our bowls for more crunch/flavor. If we want some heat we will add a few splashes of Sriracha.
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