Gazpacho - cooking recipe

Ingredients

1/2 Bermuda or other sweet white onion, quartered
1 1/2 cucumbers, peeled and cut up
2 bell peppers, seeded and cut in eighths
6 medium tomatoes, peeled and cut in eighths
5 large cloves garlic
1 c. tomato juice
1/2 c. olive oil
3/4 tsp. chili powder
1 small jalapeno pepper
1 Tbsp. kosher salt

Preparation

In food processor with metal blade in place, add onion to beaker; turn off and on rapidly, until finely chopped, about 5 seconds.
Transfer to large bowl.
Repeat with cucumbers, then green peppers, adding each to the onion.
Process 5 of the tomatoes until evenly chopped into small pieces; transfer to bowl. Process remaining tomato with garlic, tomato juice, olive oil and chili powder until smooth liquid.
Combine with chopped veggies in a covered container and chill.
Before serving, taste for salt; if too thick, add tomato juice.
Makes about 1 1/2 quarts.