Gazpacho

Name: Gazpacho
Ingredients: 1 small onion, quartered; 12 cup parsley; 2 garlic cloves; 2 12 lbs tomatoes, peeled and seeded (coarsely chopped); 1 cup tomato juice; 14 cup red wine vinegar; 3 tablespoons oil; 1 medium cucumber, peeled and seeded (finely chopped); salt and pepper

9 ingredients

8 steps

Ingredients

1 small onion, quartered
12 cup parsley
2 garlic cloves
2 12 lbs tomatoes, peeled and seeded (coarsely chopped)
1 cup tomato juice
14 cup red wine vinegar
3 tablespoons oil
1 medium cucumber, peeled and seeded (finely chopped)
salt and pepper

Directions

1

Combine the onion, parsley, and garlic in a food processor and finely chop, using a rubber spatula to scrape down the sides of the food processor bowl between pulses.
2

Add the tomatoes and process until finely chopped.
3

Transfer the mixture to a large bowl.
4

Stir in the tomato juice, vinegar, oil, and cucumber.
5

Season to taste with salt and pepper.
6

Refrigerate for at least 2 hours.
7

Taste and adjust the seasoning as needed before serving.
8

Serve cold.