- Servings : 4
- Prep Time : 2:00 h
- Ready In : 2:00 h
- 1 cucumber, halved and seeds removed
- 2 red peppers, chopped
- 6 tomatoes, chopped
- 1 red onion, chopped
- 3 garlic cloves, minced
- 1 jalapeño, halved and seeds removed
- 3 cups tomato juice
- 1⁄4 cup red wine vinegar
- 1⁄4 cup olive oil
- 1⁄2 tbsp salt
- 1 tsp freshly ground black pepper
Add the cucumber, pepper, tomatoes, red onion, garlic cloves and jalapeño, to a large food processor. Pulse until mixture is broken down, but not over processed.
Place mixture into a large bowl and stir in tomato juice, red wine vinegar, olive oil, and salt and pepper. Stir well to combine.
Place gazpacho in the refrigerator to chill for at least two hours before serving. The longer the gazpacho sits, the more developed the flavours will be. Serve chilled garnished with chopped fresh basil, onion, and croutons.