Spanish Gazpacho Soup

Ingredients:

• 1 greenhouse cucumber, halved and seeded (but not peeled)
• 2 red bell peppers, cored and seeded
• 4 plum tomatoes
• 1 head of red onion
• 3 crushed cloves of garlic
• 650 ml tomato juice (3 tbsp.)
• 1/4 cup white wine vinegar
• 1/4 cup olive oil
• 1/2 tbsp coarse salt
• 1 teaspoon ground black pepper

Preparation:

1. Coarsely chop the cucumbers, bell peppers, tomatoes, and red onion into 2.5 cm cubes. Place each vegetable separately in a food processor fitted with the blade attachment and pulse until coarsely chopped. Do not overprocess!
2. After each vegetable is chopped, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer the gazpacho sits, the more flavorful it becomes.