Gazpacho Grande

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This cool yet hearty gazpacho makes for an elegant summer "cocktail" when served in goblets or champagne flutes.

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Servings: Serves 10

Related Categories: 4th of July Appetizers, 4th of July Appetizers, Cucumbers, Father's Day, Garlic, Mother's Day, Onions, Peppers, Spanish Gazpacho, Summer Appetizers, Summer Picnics, Summer Vegetables, Tomatoes, Vegetable Soup, Vegetable Soup

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Ingredients

2

hot house cucumbers, halved and seeded, but not peeled

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1

red bell pepper, cored and seeded

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1

yellow bell pepper, cored and seeded

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10

plum tomatoes

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2

red onions

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7 cloves

garlic, minced

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1 - 48 ounce

tomato juice

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1/2 cup

red wine vinegar

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1/2 cup

good olive oil

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1 tablespoon

kosher salt

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1 1/2 teaspoons

freshly ground black pepper

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Directions

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

After each vegetable is processed, combine them in a large bowl and add garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill 4 hours before serving.

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