1 clove garlic (chopped)
1 small red onion (chopped)
1 red pepper (deseeded and chopped)
1 green pepper (deseeded and chopped)
2 cups cucumber (peeled, deseeded and chopped)
6 cups tomato juice
2 tablespoon extra virgin olive oil
1 teaspoon white wine vinegar
1 teaspoon sea salt
1/2 teaspoon ground black pepper
Place all ingredients in a food processor or blender and process until smooth. Chill in the fridge until
you're ready to serve.
Variations: If you like a spicy kick, add a few drops of Tabasco sauce. You could use ripe and ﬂavorful fresh tomatoes instead of tomato juice, but you need to skin and deseed them first (which is why you may prefer to use good-quality tomato juice).
Tip: The flavors of gazpacho develop over time, so allow the soup to chill in the fridge for at least 20
minutes, and up to a day ahead.