Garden Gazpacho
Ingredients
- 1 large English cucumber, halved, seeded, and chopped
- 2 red bell peppers, seeded and chopped
- 2 stalks celery, chopped
- ½ cup chopped red onion
- 5 plum tomatoes, quartered and seeded
- 2 cloves garlic, or more to taste
- 3 cups low-sodium tomato juice
- ¼ cup white wine vinegar
- ¼ cup extra-virgin olive oil
- 1 teaspoon freshly ground black pepper
- 1 teaspoon sea salt
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- ½ teaspoon red pepper flakes, or more to taste (Optional)
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Instructions
- Place cucumber in the bowl of a food processor; pulse 5 to 6 times until chopped into very small pieces. Transfer cucumber to a large bowl. Repeat with bell peppers, celery, and onion; transfer each to the bowl with cucumber.
- Combine plum tomatoes and garlic in the bowl of the food processor; pulse until finely diced. Pour over cucumber mixture.
- Pour tomato juice, vinegar, and olive oil over cucumber mixture; stir in sea salt, black pepper, basil, parsley, and pepper flakes.
- Cover the bowl with plastic wrap; chill in the refrigerator until flavors combine and deepen, about 2 hours.
Source
Original recipe: View Original