Gazpacho Adapted From Barefoot Contessa - cooking recipe

Ingredients

1 English cucumber, halved but not peeled
1 red pepper, cored and seeded
1 green pepper, cored and seeded
4 plum tomatoes
1 red onion
3 garlic cloves (or more)
5 -6 cups tomato juice
1/4 cup white wine vinegar
1/4 cup olive oil
1 1/2 teaspoons kosher salt
3/4 teaspoon pepper

Preparation

Roughly chop the cucumbers, peppers, tomatoes and red onion into 1-inch cubes. Put each vegetable, separately, into a food processor fitted with the steel chopping blade. Pulse each until coarsely chopped. Do no overprocess!
After each vegetable is cut, combine them in a large bowl (preferably that has a cover). Add garlic and mix well. Whisk together the olive oil and vinegar; add salt and pepper. Combine with tomato juice then pour the combination over the vegetables. Mix well.
Chill thoroughly before serving.