1 cucumber halved and seeded
2 red bell peppers, cored and seeded
4 plum tomatoes
1 red onion
3 garlic cloves, minced
23 ounces tomato juice (3 cups)
¼ cup white wine vinegar
¼ cup olive oil
½ Tablespoon kosher salt
1 Teaspoon ground black pepper
Roughly chop the cucumbers, bell peppers, tomatoes and red onion into 1-inch cubes. Put each vegetable separately into food processor and pulse until it is coarsely chopped. Do not over process.
After each vegetable is processed, combine them in a large bowl. Add the garlic, tomato juice, vinegar, olive oil, salt and pepper. Mix well and chill before serving. The longer the gazpacho sits, the more the flavors develop.