4 Medium sized tomatoes
1 Red onion
1 Jalapeño, NOT seeded
2 Red bell peppers, cored and seeded
3 Cups of tomato juice (I use Publix organic)
3 Cloves of garlic, minced
1/4 Cup white vinegar
1/2 Tablespoon kosher salt
1 Teaspoon black pepper
Roughly chop the cucumbers, bell peppers, jalapeño pepper, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor. Pulse chop until it is coarsely chopped. Do not overprocess or it will get mushy!
After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop. If you want, put a tablespoon of sour cream on top before serving.
Makes approximately 6 - 8 servings.
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