• prep: 20 min
• cook: 0 hr
• total: 20 min

servings:

The flavors of the gazpacho will develop the longer it sits, so allowing it to chill for a few hours before serving will really intensify the flavors of this terrific soup.

• 1 hothouse cucumber, halved lengthwise and seeded, but not peeled
• 2 red bell peppers, cored and seeded
• 4 plum tomatoes
• 1 small red onion
• 3 garlic cloves, minced very fine or pushed through a garlic press
• 3 cups tomato juice
• ¼ cup white wine vinegar
• ¼ cup extra virgin olive oil
• ½ teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• Sour cream, for garnish (optional)

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