Italian Gazpacho - cooking recipe

Ingredients

1 1/2 lbs ripe tomatoes, seeded,and cut into 2 inch pieces (3 large)
1 large cucumber, peeled,halved lenthwise,seeded,and sliced into 1/2 inch slices
1 red bell pepper, cut into 1 inch pieces
1 small red onion, coarsely chopped
2 cloves garlic, minced
1 1/2 cups tomato juice
1/3 cup balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
1/3 cup chopped fresh basil, for garnish

Preparation

In a food processor, combine the tomatoes, cucmber, bell pepper, onion, and garlic.
Pulse a time or two, or until the vegetables are coarsely chopped.
Add in the tomato juice, vinegar, salt, and red pepper flakes.
Process until the vegetables are finely chopped.
Be careful not to over process; the gazpacho should not be smooth; may need to process the gazpacho in batches.
Transfer mixture to a large bowl and cover tightly.
Place in the refrigerator for at least 4 hours or overnight is better.
Add more seasoning, if needed, right before serving.
Ladle cold soup into chilled individual bowls.
Sprinkle with chopped fresh basil.
It is recommended to serve with a cruet of extra virgin olive oil so you can drizzle your soup with oil, to taste.