WHAT'S COOKING - NYC

Nothing says summer to me more than gazpacho. Super easy and refreshing, this is a great meal for any weekend or week night. The best part, I get to use ingredients straight from the garden.

Gazpacho Recipe

What you'll need:

2 cucumbers halved and seeded, peeled

2 red bell peppers, cored and seeded

4-5 tomatoes (I had tomatoes on the vine on hand, make sure to remove seeds!)

3 cups of tomato juice (V8 is great for this)

2 small jalapenos (optional)

1 medium sized red onion

1/4 cup olive oil

Salt and pepper to taste

A cap full of white wine vinegar 

We like things a bit spicy in my house (Notice the spicy hot V8 and jalapenos? Opt for regular flavored V8 and remove the jalapenos, if spicy is not your thing). 

You will need to assemble your vegetable ingredients and put each vegetable separately into a food processor. This helps ensure consistency.

Chop your veggies into cubes prior to putting into the food processor and don't forget to remove the seeds! Use the 'pulse' button to make sure the veggies don't get over processed.

After processing all the vegetables, combine them in a big bowl. Now you can add the tomato juice, white wine vinegar and salt & pepper to taste. Some people like to add hot sauce and worcestershire sauce, feel free to add it if you like! 

The end result. Pop it in your fridge until you are ready to eat. The longer the gazpacho sits, the more the flavors develop. We waited about an hour. 

Serve the gazpacho with grilled cheese, it's the right thing to do. Enjoy!