Italian Gazpacho

Name: Italian Gazpacho
Ingredients: 1 1/2 lbs ripe tomatoes, seeded,and cut into 2 inch pieces (3 large); 1 large cucumber, peeled,halved lenthwise,seeded,and sliced into 1/2 inch slices; 1 red bell pepper, cut into 1 inch pieces; 1 small red onion, coarsely chopped; 2 cloves garlic, minced; 1 1/2 cups tomato juice; 1/3 cup balsamic vinegar; 1/2 teaspoon salt; 1/4 teaspoon red pepper flakes; 1/3 cup chopped fresh basil, for garnish

10 ingredients

11 steps

Ingredients

1 1/2 lbs ripe tomatoes, seeded,and cut into 2 inch pieces (3 large)
1 large cucumber, peeled,halved lenthwise,seeded,and sliced into 1/2 inch slices
1 red bell pepper, cut into 1 inch pieces
1 small red onion, coarsely chopped
2 cloves garlic, minced
1 1/2 cups tomato juice
1/3 cup balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
1/3 cup chopped fresh basil, for garnish

Directions

1

In a food processor, combine the tomatoes, cucmber, bell pepper, onion, and garlic.
2

Pulse a time or two, or until the vegetables are coarsely chopped.
3

Add in the tomato juice, vinegar, salt, and red pepper flakes.
4

Process until the vegetables are finely chopped.
5

Be careful not to over process; the gazpacho should not be smooth; may need to process the gazpacho in batches.
6

Transfer mixture to a large bowl and cover tightly.
7

Place in the refrigerator for at least 4 hours or overnight is better.
8

Add more seasoning, if needed, right before serving.
9

Ladle cold soup into chilled individual bowls.
10

Sprinkle with chopped fresh basil.
11

It is recommended to serve with a cruet of extra virgin olive oil so you can drizzle your soup with oil, to taste.