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Gazpacho

Source of Recipe


From "The Good Home Cookbook" by Richard Perry



List of Ingredients



• 1 small onion, quartered
  
• ½ cup fresh parsley leaves
  
• 2 cloves garlic
  
• 2½ pounds tomatoes, peeled, seeded, and coarsely chopped
  
• 1 cup tomato juice
  
• ¼ cup red wine vinegar
  
• 3 tablespoons oil
  
• 1 medium cucumber, peeled, seeded, and finely chopped
  
• Salt and pepper
  






Instructions



1. Combine the onion, parsley, and garlic in a food processor and finely chop, using a rubber spatula to scrape down the sides of the food processor bowl between pulses. Add the tomatoes and process until finely chopped.
   
   
2. Transfer the mixture to a large bowl. Stir in the tomato juice, vinegar, oil, and cucumber. Season to taste with salt and pepper.
   
   
3. Refrigerate for at least 2 hours. Taste and adjust the seasoning as needed before serving. Serve cold.
   
   Serves 4 to 6