Cold vegetable soup Gazpacho

Ingredients:

• 4 plum tomatoes
• 1 hothouse cucumber, halved and seeded, do not peel
• 2 red bell peppers, stemmed and seeded
• 1 red onion
• 3 cloves garlic, crushed
• 650 ml tomato juice (3 tbsp.)
• 1/4 cup white wine vinegar
• 1/4 cup olive oil
• 0.5 tbsp coarse salt
• 1 teaspoon freshly ground black pepper

Preparation:

1. Cut the cucumbers, bell peppers, tomatoes, and red onion into 2 cm cubes. Place each vegetable individually in a food processor fitted with a steel blade and pulse until finely chopped. Do not over-process!
2. Once each vegetable is chopped, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and black pepper. Mix thoroughly and refrigerate before serving. The longer the gazpacho sits, the more intense the flavor will be.