Tomato Gazpacho

There’s nothing better than a cold soup on a hot summer day, especially when it’s brimming with fresh vegetables from the garden. I first made this recipe after seeing it on Barefoot Contessa, but I like to keep the vegetables a bit chunkier so it’s not just one smooth texture. Don’t be afraid of a cold soup –  once you try this, you’ll be hooked.

INGREDIENTS

2 hothouse cucumbers (usually wrapped in plastic at the grocery store; fewer seeds)

3 red bell peppers

8 plum tomatoes

2 red onions

6 cloves garlic

½ cup olive oil

½ cup white wine vinegar

1 bottle Sacramento tomato juice

1 tbsp kosher salt

1½ tsp freshly ground black pepper

Step 1: In a large bowl, combine olive oil, white wine vinegar, kosher salt, and black pepper.

Step 2: Peel and slice the cucumbers in half lengthwise. If desired, scoop out the seeds with a spoon. Chop into large pieces and pulse in a food processor until your preferred texture — not fully puréed. Add to the bowl.

Step 3: Roughly chop half of the bell peppers and half of the tomatoes, then pulse in the food processor until just broken down. Add to the bowl.

Step 4: Finely chop the remaining bell peppers and tomatoes by hand for a chunkier texture. Add to the bowl.

Step 5: Mince one red onion in the food processor. Finely chop the second onion by hand and add both to the bowl.

Step 6: Run the garlic cloves through the food processor until finely minced, then add to the bowl.

Step 7: Pour in the tomato juice and stir well to combine.

Step 8: Cover and refrigerate for several hours to allow the flavors to meld.

Step 9: Serve cold, garnished with fresh herbs if desired.