One of my wife's summer favorites. Seriously, she can't get enough of it. A great way to pack in veggies and cool off on a hot day! What you'll need:

  • 2 red bell peppers
  • 1 cucumber, seeded but not peeled
  • 4 Roma or plum tomatoes
  • 1 small red onion
  • 2-3 cloves of garlic, minced
  • 3 cups tomato juice
  • 1/4 cup white wine vinegar
  • 1/4 cup olive oil
  • salt & pepper (to taste)
  • Optional: add slices of cantaloupe as a garnish
  • Optional: top with a little cilantro/olive oil for extra flavor
  • Optional: add a few slices of avocado as a garnish

Coarsely chop/puree the peppers, cucumber, tomatoes, and onion in a food processor, EACH SEPARATELY. After each veggie has been chopped (I'm a big fan of the 'Pulse' feature on the food processor as to not over-process), mix together in a large bowl. Add the garlic, tomato juice, vinegar, olive oil, and salt & pepper and mix well. (I use about 1TSP of Kosher salt and about 1/2TSP of freshly ground black pepper.) Let stand overnight in the fridge and enjoy! I always add cantaloupe for garnish because the sweet and colorful melon brings out a lot in the gazpacho.