Name: Garden Gazpacho
Prep time: 30 min
Cook time: 30 min
Yield: 4
Ingredients: English cucumber - halved, seeded, and chopped - 1 large; Red bell peppers, seeded and chopped - 2; Chopped red onion - ½ cup; Celery, chopped - 2 stalks; Plum tomatoes, quartered and seeded - 5; Garlic, or more to taste - 2 cloves; Low-sodium tomato juice - 3 cups; White wine vinegar - ¼ cup; Extra-virgin olive oil - ¼ cup; Freshly ground black pepper - 1 teaspoon; Sea salt - 1 teaspoon; Dried basil - 1 teaspoon; Dried parsley - 1 teaspoon; Red pepper flakes, or more to taste (Optional) - ½ teaspoon

Ingredients for - Garden Gazpacho

1. English cucumber - halved, seeded, and chopped 1 large

2. Red bell peppers, seeded and chopped 2

3. Chopped red onion ½ cup

4. Celery, chopped 2 stalks

5. Plum tomatoes, quartered and seeded 5

6. Garlic, or more to taste 2 cloves

7. Low-sodium tomato juice 3 cups

8. White wine vinegar ¼ cup

9. Extra-virgin olive oil ¼ cup

10. Freshly ground black pepper 1 teaspoon

11. Sea salt 1 teaspoon

12. Dried basil 1 teaspoon

13. Dried parsley 1 teaspoon

14. Red pepper flakes, or more to taste (Optional) ½ teaspoon

How to cook deliciously - Garden Gazpacho

1 . Stage

Place cucumber in a food processor; pulse 5 to 6 times to chop into very small pieces. Transfer to a large bowl. Repeat with red bell peppers, red onion, and celery, pulsing each into very small pieces in the food processor and transferring to the bowl.

2 . Stage

Combine plum tomatoes and garlic in the food processor; pulse until finely diced. Pour over cucumber mixture in the bowl.

3 . Stage

Pour tomato juice, white wine vinegar, and olive oil over tomato and cucumber mixture in the bowl. Add sea salt, black pepper, basil, parsley, and red pepper flakes; stir well.

4 . Stage

Chill until flavors combine and deepen, about 2 hours.