I've posted a few gazpacho attempts on here, but I think I've finally struck gold with this recipe. Alex loves to eat gazpacho when it's hot out, and there is just something incredibly refreshing about a huge bowl of spicy fresh and cold summer flavors. Make sure you use the ripest vegetables you can find and you'll be in for a real treat!
2 cups diced red bell pepper
2 cups diced ripe tomato
1/2 cup diced onion
2 cups tomato juice (I used Spicy V8. SO good!)
1/3 cup extra-virgin olive oil
2 dashes Tabasco sauce (or more!)
Transfer half (we like it mostly pureed with some pieces, so I blended about 90% of the diced veggies) of the mixture to a blender or food processor and pulse the machine on and off to coarsely puree the contents. Return the pureed mixture to the bowl and stir to combine.