Garden Gazpacho
Description
Fresh bell peppers, plum tomatoes, cucumber, and celery from the garden mingle in this easy gazpacho you can make ahead for a summer party.
Ingredients
•
1 large English cucumber - halved, seeded, and chopped
•
2 red bell peppers, seeded and chopped
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2 stalks celery, chopped
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1/2 cup chopped red onion
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5 plum tomatoes, quartered and seeded
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2 cloves garlic, or more to taste
•
3 cups low-sodium tomato juice
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1/4 cup white wine vinegar
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1/4 cup extra-virgin olive oil
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1 teaspoon freshly ground black pepper
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1 teaspoon sea salt
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1 teaspoon dried basil
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1 teaspoon dried parsley
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1/2 teaspoon red pepper flakes, or more to taste
Directions
1
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.
2
Combine plum tomatoes and garlic in the bowl of the food processor; pulse until finely diced. Pour over cucumber mixture.
3
Pour tomato juice, vinegar, and olive oil over cucumber mixture; stir in sea salt, black pepper, basil, parsley, and pepper flakes.
4
Cover the bowl with plastic wrap; chill in the refrigerator until flavors combine and deepen, about 2 hours.