Gazpacho Grande

This cool yet hearty gazpacho makes for an elegant summer “cocktail” appetizer when served in goblets or champagne flutes.

Gazpacho is best when prepared from vine-ripened tomatoes that are at their peak of freshness in late summer or early fall.

Ingredients

• 10 plum tomatoes
• 1 – 48 ounce tomato juice
• 2 hot house cucumbers, halved and seeded, but not peeled
• 1 red bell pepper, cored and seeded
• 2 red onions
• 7 garlic cloves, minced
• 1/2 cup red wine vinegar
• 1/2 cup good olive oil
• 1 tablespoon kosher salt
• 1 1/2 teaspoons freshly ground black pepper
• 1/4 cup chopped parsley

Preparation

• 1 Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not over-process!
• 2 After each vegetable is processed, combine them in a large bowl and add garlic, tomato juice, vinegar, olive oil, salt, pepper and parsley.
• 3 Mix well and chill 4 hours before serving.