Summer Gazpacho

1. 1

   Chop the cucumber and onion in small chunks and put them in the blender.

2. 2

   Peel the tomatoes by dipping them, one at a time, in boiling water for a few seconds until the skin cracks, and then into a bowl of ice water.

3. 3

   This will make the peel come right off.

4. 4

   Seed the tomatoes by cutting them in quarters and poking out the seeds with your finger.

5. 5

   Once that's done, chop the tomatoes up a little and put them in the blender with the onion and cucumber.

6. 6

   Blen the chopped cucumber, onion, and tomato on the lowest speed as you add the olive oul, chili powder, garlic powder, vinegar, and kosher salt.

7. 7

   Pour contents into a large pitcher and add the V-8 Juice.

8. 8

   Stir well and refrigerate for at least 6 hours.

9. 9

   (Overnight is fine, too.

10. 10

    ).

11. 11

    When you're ready to serve, stir the gazpacho a final time and check for seasoning, adding more salt if needed.

12. 12

    Pour the gazpacho into small bowls.

13. 13

    Top with a generous dollop of sour cream and sprinkle with minced chives.

* Per serving · 4 servings · Values may vary.

No additional tips available.