☐ 1 hothouse cucumber, halved and seeded, but not peeled
☐ 2 red bell peppers, cored and seeded
☐ 4 plum tomatoes
☐ 1 red onion
☐ 2 stalks celery
☐ 3 garlic cloves, minced
☐ 2 cups tomato juice
☐ 1 cup chicken broth
☐ 1/4 cup white wine vinegar
☐ 1/4 cup olive oil
☐ 1 tsp dill
☐ 1/2 tablespoon kosher salt
☐ 1 teaspoons freshly ground black pepper
PREPARATION
1. Roughly chop the cucumbers, bell peppers, tomatoes, celery, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not over-process!
2. After each vegetable is processed, combine them in a large bowl and add the garlic, liquids, dill, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.
