Summer Gazpacho

Directions

1. 1
   Chop the cucumber and onion in small chunks and put them in the blender.
2. 2
   Peel the tomatoes by dipping them, one at a time, in boiling water for a few seconds until the skin cracks, and then into a bowl of ice water.
3. 3
   This will make the peel come right off.
4. 4
   Seed the tomatoes by cutting them in quarters and poking out the seeds with your finger.
5. 5
   Once that's done, chop the tomatoes up a little and put them in the blender with the onion and cucumber.
6. 6
   Blen the chopped cucumber, onion, and tomato on the lowest speed as you add the olive oul, chili powder, garlic powder, vinegar, and kosher salt.
7. 7
   Pour contents into a large pitcher and add the V-8 Juice.
8. 8
   Stir well and refrigerate for at least 6 hours.
9. 9
   (Overnight is fine, too.
10. 10
    ).
11. 11
    When you're ready to serve, stir the gazpacho a final time and check for seasoning, adding more salt if needed.
12. 12
    Pour the gazpacho into small bowls.
13. 13
    Top with a generous dollop of sour cream and sprinkle with minced chives.