Gazpacho Serving Size - 6 Prepared By - Rey Recipe Rating
			1 hothouse cucumber, halved and seeded, but not peeled 2 red bell peppers, cored and seeded 4 plum tomatoes 1 red onion 3 garlic cloves, minced 23 ounces tomato juice (3 cups) 1/4 cup lemon juice 1/4 cup good olive oil 1/2 tablespoon kosher salt 1 teaspoons freshly ground black pepper
			Roughly chop the cucumbers, bell peppers, tomatoes, 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 overprocess! After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, lemon juice, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.