Classic Spanish Gazpacho
1 hothouse cucumber, halved and seeded
2 red bell peppers, cored and seeded
4 plum tomatoes
1 red onion
3 garlic cloves, minced
3 cups organic tomato juice
1/4 cup white wine vinegar
1/4 cup olive oil
1/2 tablespoon Celtic sea salt
1 teaspoon freshly ground black pepper
Chop the cucumber, peppers, tomatoes, and red onions into equal-sized cubes. Put each vegetable separately into a food processor and pulse until coarsely chopped.
Place vegetable mixture in a large bowl and add the garlic, tomato juice, vinegar, olive oil, Celtic salt, and pepper. Mix well and chill before serving.