I love gazpacho. I think it's because I love salsa so much and it's kind of like drinking salsa. Palani Drive does a great gazpacho in the summer and I craved it when I was pregnant with both girls. This Barefoot Contessa recipe is just as good and you can make an entire batch to last a week. I eat it for lunch and snack on it in the afternoon to help with food cravings before dinner.
2 cucumbers, halved and seeded, but not peeled
3 red bell peppers, cored and seeded
8 plum tomatoes
2 red onions (I only used one and this was plenty.)
6 garlic cloves, minced
46 ounces tomato juice (6 cups) (I used low sodium.)
1/2 cup white wine vinegar
1/2 cup good olive oil
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not overprocess! (I used this immersion blender and I over-process, but I like a smoother consistency. I add some tomato juice with each batch I'm blending to help the process along.)
After each vegetable is processed, combine them in a large bowl and add the garlic (instead of mincing the garlic, I put the entire cloves in the immersion blender with some tomato juice and pulse until chopped into tiny pieces. It works like a charm!), tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.