Ingredients:
2 cloves garlic, minced
1/2 red onion, diced
1 whole large cucumber, diced
4 large, ripe, tomatoes, diced
1 whole zucchini, diced
1 green bell pepper, diced
dash of salt and pepper to taste
3 cups tomato juice
1/4 cup olive oil
1/8 cup vinegar (I used Balsamic because that's what I had)
2 tablespoons sugar
hot sauce to taste
finely chop and dice your vegetables
Combine half of the vegetables with all of the garlic, 2 cups of the tomato juice, the olive oil, vinegar, sugar, salt, and hot sauce in a food processor and blend.
Pour into large bowl (or container) and add remaining half of vegetables and tomato juice. Season further to taste. Chill in refrigerator for at least 2 hours.
Enjoy with a slice of homemade bread! The recipe I adapted from added gourmet garnishes like sour cream, avocado, and cilantro, but as I am participating in the eat local challenge, I abstained. This time. This gazpacho is perfect for this summer heat.
