Gazpacho

Chef: Scott Simons -- Whole Foods Market

Ingredients:
1 large onion, roughly chopped
1.5 pounds tomatoes, seeded and roughly chopped, or 1 (28-ounce) can diced tomatoes, undrained
2 large cucumbers, peeled, seeded and roughly chopped (about 2 cups)
1 medium red pepper, seeded and roughly chopped (about 1? cups)
1/2 cup roughly chopped fresh cilantro
1/2 cup extra-virgin olive oil
1.5 cups tomato purée
1 cup tomato juice
1 tbsp lemon juice
Salt and freshly ground white pepper to taste
1/8 cup balsamic vinegar

Directions:
Place half the onion, tomatoes, cucumbers, pepper and cilantro in the bowl of a food processor fitted with a metal blade; pulse to chop coarsely. Remove the chopped vegetables and set aside. Repeat with the second half of these vegetables.

Combine the vegetables with the olive oil, tomato puree, tomato juice and salt and pepper in a large container. Blend in the balsamic vinegar. Refrigerate for at least 4 hours, but preferably overnight.

Good Morning America: Aug 2003