Garden Gazpacho

Ingredients

• 1 large English cucumber – halved, seeded, and chopped
• 2 red bell peppers, seeded and chopped
• 2 stalks celery, chopped
• 0.5 cup chopped red onion
• 5 plum tomatoes, quartered and seeded
• 2 cloves garlic, or more to taste
• 3 cups low-sodium tomato juice
• 0.25 cup white wine vinegar
• 0.25 cup extra-virgin olive oil
• 1 teaspoon freshly ground black pepper
• 1 teaspoon sea salt
• 1 teaspoon dried basil
• 1 teaspoon dried parsley
• 0.5 teaspoon red pepper flakes, or more to taste

Steps

1. Place cucumber in the bowl of a food processor; pulse 5 to 6 times until chopped into very small pieces. Transfer cucumber to a large bowl. Repeat with bell peppers, celery, and onion; transfer each to the bowl with cucumber.
2. Combine plum tomatoes and garlic in the bowl of the food processor; pulse until finely diced. Pour over cucumber mixture.
3. Pour tomato juice, vinegar, and olive oil over cucumber mixture; stir in sea salt, black pepper, basil, parsley, and pepper flakes.
4. Cover the bowl with plastic wrap; chill in the refrigerator until flavors combine and deepen, about 2 hours.