02 Jun Delicious Gazpacho
1 English cucumber (halved, seeded; not peeled)
|Rough chop the cucumber, tomatoes, peppers, and onion into 1-inch pieces. In a food processor (or blender) “coarsely” chop each vegetable one at a time. Once chopped, place all the vegetables in a bowl and stir in the juice, garlic, olive oil, vinegar, salt, and pepper. Stir until fully incorporated before placing the bowl in the refrigerator to chill.|
• The flavors are enhanced when the soup is refrigerated for as long as possible (even overnight).