Recipe Courtesy: The Naptime Chef
Naptime Stopwatch: 15 minutes
Makes 4 to 6 servings
20 ounces (21/2 cups) regular tomato juice, divided
1 red bell pepper, seeded and quartered
2 scallions, trimmed and washed
2 garlic cloves
1 large cucumber, peeled and cut into 4 evenly sized pieces
3 medium plum tomatoes, seeded and quartered
1/3 cup red wine vinegar
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon hot pepper sauce
2 tablespoons olive oil
3 limes, cut in half
Add 3/4 cup of the tomato juice, the red bell pepper, scallions and garlic to a large food processor fitted with a blade and pulse 3 to 4 times. Add the cucumber and tomatoes and pulse 3 to 4 more times until all of the ingredients are coarsely chopped. Add the red wine vinegar, salt, and pepper and pulse twice. Finally, pour in the remaining tomato juice, hot pepper sauce, and olive oil. Pulse the food processor twice more. The vegetables should be finely chopped, but not liquefied.
Chill the gazpacho in a covered container in the refrigerator for at least two hours prior to serving. To serve, divide the gazpacho among 4 to 6 bowls. Squeeze the juice of half a lime over each bowl and stir it into each portion.
Variation Ideas: If this soup is too spicy for your taste, reduce the amount of hot pepper sauce you use.