Summer Gazpacho

• 1 whole Hot House Cucumber, Halved, Seeded But Not Peeled
• 1 whole Red Bell Pepper, Seeded And Diced
• 4 whole Plum Tomatoes
• 1/4 whole Red Onion
• 1 clove Garlic, Minced (more If Desired)
• 3 cups Tomato Juice
• 1/4 cups White Wine Vinegar
• 1/4 cups Extra Virgin Olive Oil
• 1 teaspoon Garlic Chili Sauce, More If Desired
• 1/2 Tablespoons Kosher Salt
• 1 teaspoon Freshly Ground Pepper
• Cucumber Slices, For Garnish

1. Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes.
2. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped.
3. Do not overprocess!
4. After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, garlic chili sauce, salt, and pepper.
5. Mix well and chill before serving.
6. The longer gazpacho sits, the more the flavors develop.
7. Garnish with sliced cucumbers and serve.

cucumber, red bell pepper, tomatoes, red onion, clove garlic, tomato juice, white wine vinegar, olive oil, garlic chili sauce, kosher salt, freshly ground pepper, cucumber

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/summer-gazpacho/ (may not work)