Gazpacho, a different summer salad
1 English cucumber, halved and seeded but not peeled
2 red bell peppers, cored and seeded (or use 1 red and 1 green)
4 large plum tomatoes
1 onion (red or sweet onion) I prefer Vadalia sweet onion
3 garlic cloves, minced
3 cups tomato juice (V-8 is also great)
¼ cup white wine vinegar (we like our Chardonnay Wine Vinegar)
*You can substitute just a couple of tablespoons of our Traditional Balsamic or Champagne Balsamic and the sweetness cuts the acidity of the tomatoes,
¼ cup Extra Virgin Olive Oil (Ascalano, Manzanillo, Arbequina are very good
* Substitute one-half of the quarter cup with Herbs de Provence, Tahiti Lime, Lemon or Fresh Garlic EVOO for a tasty change in flavor.
½ Tablespoon sea salt
1 teaspoon freshly ground black pepper
Directions: Roughly chop the cucumbers, bell peppers, tomatoes and onions into 1-inch cubes. Put each vegetable separately into food processor with steel blade. Add the garlic, tomato juice, vinegar, olive oil, salt and pepper. Mix well and chill.
I love to serve this with crispy garlic bread, a dollop of sour cream on top and sliced avocados