The summer is ripe with humidity and cucumbers. So, so, so many cucumbers. Against better judgement, my husband planted two plants in our tiny bed and we are swimming in cukes. With temperatures ticking back upward and humidity that doesn't let up, this cold soup is just the ticket.
Gazpacho is a soup made of raw vegetables and served cold, originating in the southern Spanish region of Andalusia. Gazpacho is widely eaten in Spain and neighboring Portugal, particularly during hot summer months.
1 large cucumber, halved and seeded, but not peeled
2 red bell peppers, cored and seeded
4 plum tomatoes
1 red onion
3 garlic cloves, minced
1 jalapeño, cored and seeded, minced
23 oz tomato juice (3 cups)
1/4 c apple cider vinegar
1/4 c olive oil
1/2 tbsp kosher salt
1 teaspoons freshly ground black pepper
Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not overprocess or you will end up with juice!
After each vegetable is processed, combine them in a large bowl and add the garlic, jalapeño, tomato juice, vinegar, olive oil, salt, and pepper.
Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.
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