Ina Garten, The Barefoot Contessa Cookbook
1 hothouse cucumber, halved, but not peeled
1 jarred roasted red pepper
3 garlic cloves, minced
23 ounces vegetable juice (3 cups)
Splash of white wine vinegar
1/4 cup good olive oil
1/2 tablespoon kosher salt
1 teaspoons freshly ground black pepper
Roughly chop the vegetables. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not overprocess!
After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.
As I have a very large food processor, I was able to do it all in one batch. I put the firmer veggies in first, pulsed a few times, added the tender ones, pulsed again, and then added the liquids and seasonings and pulsed again. It came out beautifully.
More soup for Souper Sunday!